Braised Sweetheart Cabbage is simply wonderful. Mention cabbage to most people and they will turn their noses up at it, probably remembering the awful smell of cabbage steaming away in the kitchen. But when its cooked like this it takes cabbage to a new level. Infact I often think of this as the main part of a meal and not just an accompaniment. Its delicious served with some rice or quinoa as the juices soak into it with a fresh green salad. Likewise it just brings a veggie roast alive with sweet caramelly flavours and an optional hint of chilli/
1 Sweetheart cabbage cut in half lengthways and washed.
2 Teaspoons of Olive oil.
2 Teaspoons of Maple Syrup.
Pinch of Himalayan rock salt and some freshly ground black pepper.
2 Tablespoons of water.
Sprinkling of dried Chilli flakes (optional)
Place the two cabbage halves in a heatproof dish or tin with sides.
Sprinkle the rest of the ingredients over the top.
Cover the dish with foil tucking it in round the sides so it is sealed and pop into a medium/hot oven for about 20 minutes. remove the foil and check using a knife or fork that the cabbage is tender and cooked, if not place the foil back on till it is tender.
Remove the foil and continue to cook for another 5 to 10 minutes till the juices are thickened and caramelly.
Serve straight away.
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