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 gm chilled unsalted butter, diced
- 1 kg Savoy cabbage, cut into 8 wedges (1 small)
- 100 ml chicken stock
- 80 ml dry sake
- 120 gm crustless sourdough bread, torn into small pieces
- 4 streaky bacon rashers, diced
- 1Heat 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.
- 2Preheat 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).
- 3Toss 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.
Drink Suggestion: Rich, dry yamahai-style sake Drink suggestion by Max Allen