Give your savoy cabbage a decent char – it adds new dimension to the humble vegetable.
- 2 tbsp extra-virgin olive oil
- 1 savoy cabbage (about 600gm), cut into wedges
- 1 cup each dry white wine and vegetable stock
- 80 gm butter, chopped
- 4 garlic cloves, thinly sliced
- 4 banana prawns, peeled, finely chopped
- 1 tsp caraway seeds
- 240 gm canned chestnuts, sliced (see note)
- ½ cup thickened cream, warmed
- 1 tbsp finely chopped chives, to serve
- 1Preheat oven to 220°C. Heat half the oil in a large, non-stick frying pan over high heat. Cook cabbage cut-side down, turning, or until charred (4-6 minutes). Transfer to a large roasting pan.
- 2Pour wine and stock over cabbage and dot with half the butter. Roast until tender, turning halfway (20 minutes).
- 3Meanwhile, heat remaining oil in a large, non-stick frying pan over high heat. Add garlic and cook until just golden and fragrant (30 seconds). Add remaining butter and cook until starting to foam (1 minute). Add prawn meat, caraway seeds and chestnuts, season with salt and pepper and cook, stirring occasionally, until prawns are just cooked through (4-6 minutes). Add cream and cook until combined (1 minute).
- 4Serve cabbage wedges with prawn and chestnut mix, and topped with chives.
Canned chestnuts are available from select supermarkets. If chestnuts are unavailable, you can substitute thinly sliced Swiss brown mushrooms.