Chefs' Recipes

Miznon’s whole roasted cabbage cake

Cabbage cake? Yes, you read that right. And it's nothing short of magnificent.
Whole roasted cabbage cakeBen Dearnley
5H 5M

“The best kind of cabbage to use for this recipe is a flatter, oval kind of spaceship-shaped white cabbage,” says Afik Gal. “Choose a cabbage that’s not too heavy. The heavier cabbages are denser with the layers of leaves closer together, so the texture is not as soft and silky.”



1.Preheat oven to 150°C. Remove loose outer leaves of cabbage, then place cabbage in a large ovenproof pot or casserole to fit snugly. Add enough water to fill pot one-third full. Scatter over butter and sprinkle with 1 tsp salt, then bring to the boil. Cover with baking paper, then with a lid, and bake, checking every couple of hours and adding more water if needed, until cabbage is soft and you can easily put a knife through it (4½-5 hours).
2.Remove lid and baking paper and continue cooking until top of cabbage is deep golden brown (20-30 minutes). Transfer cabbage to a serving plate and keep warm.
3.Reduce cooking liquid over high heat until it’s a thick and shiny sauce (20-30 minutes).
4.Slice cabbage into wedges like a cake and serve with sauce spooned on top with a dollop of sour cream.

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