The humble cabbage is deservedly highlighted in this simple dish. Wedges, roasted until crispy and sweet, sit in a tangy umami broth, making for a lovely light meal or entrée.
Serves: 4–6
INGREDIENTS
1/2 large white cabbage, cut into wedges through the stem
2 tablespoons olive oil
coriander, to garnish
Broth
¼ cup dried shiitake mushrooms
4 kaffir lime leaves
3 cloves garlic, thinly sliced
4cm piece fresh ginger, grated
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 tablespoon brown sugar
1.5 litres vegetable stock
METHOD
Preheat the oven to 150°C.
Place cabbage wedges in a roasting dish and brush with olive oil. Bake for 20–25 minutes until they begin to brown and become crispy.
Broth: Place the dried mushrooms and kaffir lime leaves in a large saucepan and cover with 2 cups boiling water. Leave to soak for 15 minutes. Place the saucepan over a medium-high heat, add remaining ingredients and stir to combine. Cover and bring to a simmer. Simmer for 10–15 minutes, then remove the mushrooms and leaves from the broth.
Place the roasted cabbage wedges in bowls, top with the hot broth and garnish with coriander. Serves 4–6.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!