- Prep time
- 0:40
- Cook time
- 4:00
- Skill level
- Medium
- Serves
- 2-4
This slow-roasted cabbage is special enough to become the star of your next meat-free celebration table.
From Sunday roast to a festive table main, serve with your favourite roasted veggies or alongside a salad or two.
It's also a perfect example of hands-off cooking, where we look to the gentle heat of the oven to create magic.
In this recipe, the cabbage is nestled on a bed of shallots, garlic and thyme, allowing the flavours to permeate the entire vegetable during its prolonged stint in the oven.
A rich caramelised onion and balsamic gravy adds a touch of decadence — cabbage and vinegar are a natural pairing. The acid brings out the natural sweetness of the cabbage while also accentuating its fruitiness.
I add a dollop of sour cream (you could also use crème fraîche or mascarpone) to bring some lightness to the cabbage and finish it with lashings of grated sharp cheese to bring in a jolt of saltiness.
Every month, we publish a new recipe from our New Australian Classics series. Hetty McKinnon is a food writer and cookbook author with a passion for vegetables. She’s the author of three cookbooks, Community, Neighbourhood, and Family. Originally from Sydney, Hetty is currently living with her family in Brooklyn, New York.
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Ingredients
Method
- 1.Preheat oven to 170°C. To prepare the glaze, place the melted butter, maple syrup, balsamic and salt in a bowl and whisk to combine.
- 2.Trim the bottom of the cabbage so it sits flat. Or if you're using a large cabbage wedge, cut it in large chunks so it fits into your pan. In a heavy cast iron ovenproof pan, combine the shallots, garlic bulbs and thyme. Drizzle with olive oil and season with salt and black pepper; toss everything together to combine. Press the mixture down to create a 'bed' for the cabbage to sit on, and then nestle the cabbage on top. Using a brush, paint on about half of the glaze, and sprinkle with sea salt and black pepper.
- 3.Pour 1 cup of the stock into the pan, cover with foil and roast for 3-3 1/2 hours, until the cabbage is tender all the way through — test for softness by inserting a small knife or skewer into the centre. If it is not completely soft, cover with foil again and place it in the oven for another 15-30 minutes or until completely tender.
- 4.Remove from the oven and uncover. Increase oven temperature to 200°C. Slather the rest of the maple balsamic glaze over the cabbage, pour the remaining stock into the bottom of the pan and return to oven for 30-40 minutes, or until the cabbage is crispy and charred all over. Remove from the oven. Discard the shallots and garlic bulbs.
- 5.While the cabbage is roasting, make the gravy. Heat a frypan on medium heat and when it is hot, add the butter, a drizzle of oil and the onions and reduce to low heat, cooking for 15-20 minutes, stirring frequently, until the onions are soft and sweet. When the onions are ready, add the flour and stir, cooking for 30 seconds. Next, whisk in the vegetable stock, balsamic vinegar, maple syrup and season with a good pinch of sea salt and black pepper. Stir for 2-3 minutes on low heat, until the gravy is thick. Remove from heat and set aside.
- 6.To serve, cut the cabbage into wedges and place onto a plate. Season each wedge with sea salt and black pepper, drizzle with olive oil, dollop with sour cream, and top with grated pecorino and the chives. Serve with balsamic gravy on the side. An alternate serving suggestion is to leave the cabbage whole. Top with sea salt, black pepper, olive oil, sour cream and grated pecorino. Carve it up at the table, with balsamic gravy on the side.