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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.