Here’s a steak of a different kind. A whole head of cabbage that’s thickly sliced, then roasted until tender and caramelised inside, and browned and crispy on the outside.
When roasted, cabbage leaves become tender and absorb all the flavours of the seasoning.
“Cabbage is having a moment, which means that by default Poland is too, because the cold climate crucifer is basically our national food,” says Queer Eye‘s Antoni Porowski, who was born in Canada to Polish parents.
“Cutting it into slabs and roasting it gives it crisp, caramelised edges and a tender bite. Using apple sauce in the vinaigrette is a new trick for a classic store-cupboard staple; its tart, fruity notes bring a sweet brightness to the dish.”
For the cabbage steaks:
- 1 medium red cabbage, trimmed
- 60ml extra-virgin olive oil
- 1/2 teaspoon dried herbes de Provence, thyme or oregano
- salt and black pepper
- 55g walnut pieces
- 170g quinoa, rinsed and drained
- 1 bay leaf
For the vinaigrette:
- 3 tablespoons apple sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 75ml extra-virgin olive oil
- 3 tablespoons raisins, chopped dried apricots, dried cherries or chopped dates
- 30g fresh flat-leaf parsley, roughly chopped
- flaky sea salt, such as Maldon (optional)
- 115g soft goats’ cheese for serving (optional)
Heat the oven to 220°C/425°F/gas 7. Line a baking sheet with baking parchment.
Cut about 1cm (1/2 inch) from one long side of the cabbage to create a flat edge (so it won’t roll) and place cut side down on the chopping board. Cut four 1cm-thick lengthways slices from the middle of the cabbage outwards (to get the largest pieces) to make cabbage ‘steaks’ (reserve the rest of the cabbage for another use). Arrange the steaks on the prepared baking sheet with the core ends towards the corners of the sheet so they get the most heat. Brush with the oil. Season with the dried herbs, half teaspoon of salt and quarter teaspoon of pepper.
Cover the sheet tightly with foil and roast for 25 minutes. Uncover and continue roasting until the cabbage steaks are golden and tender, 25-30 minutes more.
Meanwhile, spread the nuts on a small baking sheet and bake until fragrant, seven to nine minutes. Transfer to a plate and let cool, then roughly chop.
To cook the quinoa, bring 500ml water to the boil in a medium saucepan. Add the quinoa along with the bay leaf, reduce the heat to low, cover and simmer until tender, about 10 minutes. Drain any excess water. Remove and discard the bay leaf. Season the quinoa to taste with salt and pepper and set aside.
Whisk together the apple sauce, vinegar, Dijon, honey, salt and pepper in a small bowl. Whisk in the oil.
When the cabbage is ready, sprinkle the dried fruit over the top, return the pan to the oven, and cook for about five minutes more to plump the fruit a little.
Spoon the quinoa onto plates, spreading it out a bit. Arrange the cabbage steaks on top. Drizzle with the vinaigrette. Top with nuts, parsley and, if desired, flaky salt to taste, and then the cheese, if using.
Let’s Do Dinner by Antoni Porowski, photography by Paul Brissman, is published by Bluebird, available now.
What’s your favourite way to cook cabbage? Please share how the recipe worked for you in the comments section below.
– With PA
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