Chefs' Recipes

Miznon's whole roasted cabbage cake

Cabbage cake? Yes, you read that right. And it's nothing short of magnificent.

By Eyal Shani and Afik Gal
  • 5 mins preparation
  • 5 hrs cooking
  • Serves 8
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"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 small (about 2½-3kg) white cabbage
  • 200 gm unsalted butter, diced
  • Sour cream, to serve


  • 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.
  • undefined: Eyal Shani and Afik Gal