ROASTED SAVOY CABBAGE
Savoy cabbage, as well as other cabbages, are one of the fine vegetables that appear in the markets during the autumn cold. And they should be tried and tested in the kitchen! You can do a lot of things with cabbage, and it is a fine substitute to potatoes, if you want to complement some other dish. Here, Savoy cabbage is roasted in the aroma of other vegetables until it's nice and soft. Be careful not to overdo the cooking though, as the cabbage starts to develop off-flavors with prolonged heat.
4 servings:
2 tbsp raisins
100 mL/3.3 fl oz hot water
2 tbsp olive oil
1 leek, rinsed and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 turnips, peeled and diced¨
1 head of Savoy cabbage, cored, trimmed, and sliced
60 g/2 oz butter
3 sprigs of thyme
salt, pepper
Start by putting the raisins in a small bowl and pour the hot water over them so they plump. Also preheat the oven to 200 C/400 F. Meanwhile prepare the rest of the dish.
Put a large saucepan over moderate low heat and sweat leek, carrot, parsnip, and turnips in olive oil, together with a pinch of salt. Let they cook until soft, about 5 minutes or so, and stir from time to time to avoid browning. Then add the cabbage in portions, let one portion soften up a bit before you add another one, or you may have trouble to get everything into the pan in one go. When all of it is added and the cabbage is slightly soft, add butter, thyme and raisins, stir, season with salt and pepper, and add raisins. Now transfer everything to an oven-proof pan and roast the cabbage in the oven for about 30-40 minutes, turning it around twice while it's roasting. Serve the cabbage hot at once!