ROAST MINI CABBAGE WEDGES - TWO WAYS

Here’s two great ways to serve our mini cabbages. With either apple cider vinegar & honey dressing, or black garlic and miso butter. Serve as a side to a meat or vegetarian dish

Roast Mini Cabbages - Two Ways. With Apple Cider Vinegar & Honey Dressing OR Black Garlic & Miso Butter

First choose a  mini sugar loaf cabbage, savoy cabbage or green cabbage. Pre-heat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

Remove the tough outside leaves from the cabbage. The following cooking times are based on the trimmed weight of cabbages (about 600g each) and the suggested size of wedges. If using a sweetheart cabbage or green cabbage, cut into six wedges lengthways, keeping the core intact. If using a savoy cabbage, cut into quarters lengthways, keeping the core intact.

Apple Cider Vinegar & Honey Dressing

100ml extra virgin olive oil

2 tablespoons Mock Red Hill apple cider vinegar

2 teaspoons Torello Farm’s raw honey, warmed

sea salt

fresh truffle, to shave (optional)

To make the dressing, place all the ingredients in a screw-top jar and shake well to combine. Place the cabbage in a bowl and pour over two-thirds of the dressing and a teaspoon of sea salt. Toss the cabbage, gently separating leaves allowing the dressing to drizzle in between leaves, to coat well. Reserve the remaining dressing for later.

Place the wedges cut side down on the prepared baking tray. Roast for 10 minutes, then turn each wedge over so the other cut side faces down and roast another 10 minutes. Reduce heat to 180C and roast for a further 10 to 15 minutes, until cabbage is tender when pierced with a knife and the cut sides are golden brown. The outside leaves may be darker.

Transfer to a serving plate and drizzle over the remaining dressing. Shave fresh truffle over the top if desired. Serve immediately.

Black Garlic & Miso Butter

100g unsalted butter, softened

2 teaspoons Flinders black garlic paste

2 tablespoons white miso (Shiro miso)

100g shiitake (optional)

To make the black garlic and miso butter, place butter, black garlic and miso in a small bowl and mix together with a fork until all combined. Using half the butter mixture, spread a layer over the cut sides of the cabbage wedges. 

Place the wedges cut side down on baking tray Roast for 10 minutes, then turn each wedges over to other cut side down and roast another 10 minutes. Brush the remaining butter over the wedges. Reduce heat to 180°C and roast for a further 10 to 15 minutes, until the cabbage is tender when pierced with a knife and the cut sides are golden brown. The outside leaves may be darker. As a side note, cover the cabbage with foil to stop browning too much.

Transfer to serving dish . Best served warm.

Recipe by Fiona Hammond, July 2020