The flavours of caramelised cabbage, sake, nutty
butter and bacon work well together - and even better with roast
chicken. Dry sherry works nicely in place of the sake, or simply
use more stock instead.
80 gmchilled unsalted butter, diced1 kg (1 small)Savoy cabbage, cut into 8 wedges100 mlchicken stock80 mldry sake120 gmcrustless sourdough bread, torn into small pieces4streaky bacon rashers, diced
Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.
Preheat oven to 180C. Wipe out casserole with paper towels and return to heat. Brush cabbage wedges generously with brown butter and season to taste, then place in casserole in a single layer and fry, turning once, until charred (1-2 minutes each side). Add stock and sake, cover with a lid and simmer until tender (4-5 minutes), then uncover and simmer until almost all the liquid has evaporated (1-2 minutes).
Toss bread and bacon in remaining brown butter to coat, spread on a baking tray lined with baking paper and bake, tossing occasionally, until golden brown and crisp (6-8 minutes). Serve cabbage scattered with crumbs and drizzled with pan juices.