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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.