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SLOW BRAISED CABBAGE WITH GREMOLATA


one large round cabbage- purple or red

4 tablespoons olive oil

1 1/4 teaspoon salt, divided

½ teaspoon fresh pepper

pinch chili flakes

2 shallots, sliced

4–8 garlic cloves, rough chopped

1 cup veggie or chicken stock

1/2 cup wine (red for purple cabbage, white for green cabbage)

2 bay leaves

1 teaspoon Herbs de Provence

1 tablespoon vinegar – apple cider or sherry vinegar

Garnish: Gremolata – Zesty Italian Herb Sauce


Preheat oven to 350F

Cut cabbage in half, core, then cut into quarters, then eights-so you have 8 equal sized wedges.

Heat oil in a wide oven-proof skillet or (you’ll need a lid). Sprinkle 1 teaspoon salt, and ½ teaspoon pepper to the oil. Add a pinch of chili flakes, and swirl over medium high heat. Sear the wedges of cabbage in batches, setting to the side on a plate, when lightly browned.

Turn heat to medium. Add the shallots and garlic to the empty pan and give a stir, and sauté until fragrant, about 2 minutes. Add the broth and wine and 1/4 teaspoon salt, bring to a simmer, scraping up any browned bits. Add bay leaves, & Herbs de Provence.

Turn heat off and arrange cabbage, overlapping in a circle. Drizzle the cabbage with 1 tablespoon vinegar. Bring to a simmer, cover tightly and place in the oven for 1 ½ hours.

Make the Gremolata, set aside.

Check cabbage with a fork, they should be meltingly tender.

Spoon Gremolata over top.


Gremolata

1 cup packed Italian Parsley (small stems OK)

1–2 garlic cloves

Zest of one small lemon, plus 1-2 teaspoons lemon juice

½ cup olive oil

⅛ teaspoon kosher salt and pepper, more to taste

pinch chile flakes – optional

Place parsley, garlic and zest in a food processor and pulse until chopped.

Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.

Add chili flakes for a touch of heat if you like.

Store in a jar in the fridge for up to 1 week.


Feasting at Home


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