Turning the humble cabbage into a delicious inexpensive side dish is easy when paired with balsamic vinegar, sweet raisins and garlic.
Serves: 6
INGREDIENTS
1 medium red cabbage
good knob of butter
2 tablespoons olive oil
½ cup vegetable or chicken stock
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
1 tablespoon honey
½ cup raisins
To serve
chopped parsley, to garnish
METHOD
Pull off any straggly outside leaves from the cabbage then cut it in half through the root. Cut each half into 3 even wedges, making sure each one has some core attached, otherwise they will fall apart.
Heat the butter and oil in a large sauté pan and cook the cut sides of each wedge until golden. You may need to do this in batches.
Transfer to a large shallow roasting or baking dish cut-side down.
Combine the stock, vinegar, garlic, honey and raisins and spoon over the wedges. Season generously with salt and pepper.
Cover tightly with foil and bake for 20 minutes. Uncover and continue to roast until tender but still with a little bite. If the pan is getting dry, add a little stock or water.
Scatter over the parsley to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.