This is afresh and appetising way to serve cabbage, which blends particularly well with the full, savoury taste of Cheddar. The cabbage
remains crunchy but soaks up the stock, which is enriched by wine.
ingredients
serves 6
1 savoy or other firm green cabbage, about 1 1/2 pound, trimmed, cored and cut into 6 wedges
3/4 cup chicken stock
4 tablespoons dry white wine
Freshly ground black pepper
1 tablespoon slightly salted butter
3 level tablespoons white or whole wheat breadcrumbs
3 tablespoons grated mature Cheddar cheese
2 level tablespoons chopped fresh parsley
method
OVEN: Preheat to 200°C (400°F)
1. Arrange the cabbage wedges in a single layer in a shallow, flameproof casserole. Pour in the stock and wine, and season with pepper. Bring to the boil over a direct heat, then put the casserole in the heated oven, and cook for about 40 minutes, or until the cabbage is cooked but still crisp.
2. Meanwhile, melt the butter in a small, heavy-based saucepan and cook the breadcrumbs in it over a moderate heat for about 2 minutes, stirring, until they are lighdy browned. Remove from the heat and set aside.
3. When the cabbage is cooked, sprinkle the breadcrumbs and the Cheddar over the top and put the casserole under a hot grill for 2 - 3 minutes, or until the cheese is golden brown. Sprinkle with the parsley before serving.
