STEWED CABBAGE WITH GOAT’S CHEESE & CHIMICHURRI
Extract from Tel Aviv
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Recipes-Stewed-Cabbage-with-Goats-Chesse-Chimichurri-742x1024.jpg)
tags:cabbage, chimichurri, goats cheese
Serves
4 as a main dishIngredients
FOR THE STEWED CABBAGE | |
1 large white cabbage, as young as possible (about 2kg) | |
4 cherry tomatoes | |
1 cayenne chilli pepper | |
3 garlic cloves | |
175ml white wine | |
10 sprigs zaatar or oregano | |
5 sprigs rosemary | |
5 sprigs sage | |
125ml olive oil | |
FOR THE CHIMICHURRI | |
30g zaatar or oregano | |
1 spring onion | |
2 garlic cloves | |
grated zest of 1 untreated lemon | |
1 teaspoon sea salt | |
1 teaspoon sugar | |
100ml red wine vinegar | |
160ml olive oil | |
4 slices goat's cheese roll (such as Sainte-Maure de Touraine) |
Instructions
1. | For the cabbage, preheat the oven to 240°C. |
2. | Line an ovenproof dish or a deep baking tray with foil and place the cabbage with the stem down on the foil (there should be enough foil to completely enclose the whole cabbage later). |
3. | Cut a hole 2-3 cm in diameter in the centre of the cabbage head, almost down to the root. |
4. | Quarter the cherry tomatoes and halve the cayenne pepper. Peel the garlic and halve as well. |
5. | Stuff the tomatoes, pepper and garlic into the hole in the cabbage and pour in the white wine. |
6. | Distribute the herbs evenly on and around the cabbage. Drizzle with olive oil, season inside and out with salt and wrap the foil firmly around the cabbage. |
7. | Stew in the oven until the cabbage is very soft, about 2½ hours. |
8. | Meanwhile, prepare the chimichurri. Pluck the zaatar leaves from the stems and finely chop. Trim the spring onion, peel the garlic and finely chop both. |
9. | Combine with the remaining chimichurri ingredients in a bowl and marinate for 2 hours at room temperature. |
10. | Take the cabbage out of the oven and let cool for a bit. |
11. | Then remove the foil and cut the cabbage into eight wedges. |
12. | Place on plates, spoon chimichurri over the top and sprinkle with a bit of salt. |
13. | Arrange the goat’s cheese on the cabbage and caramelise with a blow torch. Serve warm. |
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Tel-Aviv.jpg)
Tel Aviv by NENI.
RRP $55, published by Murdoch Books.
Photography by Nuriel Molcho.
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