Sweet and Sour Roasted Cabbage Broth
Photography by Josh Griggs.

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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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!