Description (Some HTML is OK)
This is shamelessly plagiarised from Adam Roberts' blog the Amateur Gourmet with the addition of a splash of vermouth because booze is good. I've dropped the cooking time a bit as I think 2 hours is a long time to cook a cabbage. I like his granny story in the original post.
Makes 2 servings
- 1 pointy green cabbage
- 2 medium carrots sliced
- 1 medium onion sliced
- ½ litre chicken or veg stock
- ½ glass of dry white vermouth (or white wine)
- 1 tsp chilli flakes (optional)
- a hefty glug of olive oil
- salt & pepper
Preparation (Some HTML is OK)
Cut the cabbage into eighths lengthwise, lay them in baking dish and scatter over the carrots and onions. Pour over the stock, vermouth and olive oil and season with the salt & pepper and chilli flakes (if using).
Cover the dish tightly with foil and put into a 200C oven for 1 1/4 hours.
Remove the foil, and pop the dish back in for 15 mins to let the vegetables colour a bit and the stock and wine to reduce.
Remove from the oven and serve with good bread or as a side dish.
Oh pointy cabbage,
Oh pointy pointy,
anoint my head,