BRAISED CABBAGE WITH BLUE CHEESE
Mention the Brassicas – a genus that includes cabbage, swede, rape and mustard – and there’s unlikely to be a roar from the crowd.
Cabbage is a staple. Always around. Excitement not one of its attributes.
It does have many health-giving benefits however, so let’s eat, and enjoy, more cabbage with this recipe for Braised Cabbage with Blue Cheese.
Braising transforms the cabbage into something tender and flavoursome. Add some creamy blue cheese and crisp radish and it reaches the next level.
Hoping you agree.
Jan
BRAISED CABBAGE WITH BLUE CHEESE
Serves 4-6
½ large green cabbage
1 tablespoon olive oil or butter
250 ml chicken or vegetable stock
½ teaspoon sea salt
½ teaspoon caraway seeds
2 bay leaves
3 medium radishes, finely sliced
100 gm blue cheese, broken into small pieces
Parsley or mint, chopped
Dressing
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons sherry vinegar
1 small garlic clove, grated on a microplane
60 ml extra-virgin olive oil
Sea salt and black pepper
1 tablespoon capers
2 tablespoons golden raisins, soaked for 15 minutes and drained
Mix dressing ingredients together in a jar and shake well. Set aside for at least 15 minutes and shake again before using.
Place the half cabbage on a chopping board. With a large knife carefully cut a slice, around 3cm thick, parallel to the cut surface of the cabbage so the stem holds it all together.
Heat the tablespoon of oil or melted butter in a large frypan with a lid.
Add the slice of cabbage. Sprinkle with salt and caraway seeds and sear for a few minutes. Then add the stock and bay leaves and bring to a gentle boil. Cover with the lid and simmer for 15 – 20 minutes, adjusting the heat as necessary.
Remove the lid and turn the cabbage with a couple of big spatulas.
Cook for another 10 – 15 minutes or until the stock has evaporated. Test to make sure the cabbage is tender and cooked through.
Transfer the cabbage to a serving plate, discarding the bay leaves, and cut like a cake into serving pieces. Drizzle generously with dressing, spreading the capers and raisins around.
Scatter with slices of radish, crumbled blue cheese and chopped parsley or mint.
TIP:
Remaining cabbage can be cut into thick chunks and cooked similarly, or saved for another use.