8 medium shallots, peeled and halved 2 large peeled and carrots finely chopped
2 large parsnips, peeled and finely chopped
3 celery stalks, finely sliced
3 sprigs fresh rosemary
5 sprigs fresh thyme
3 garlic cloves, grated
¼ cup tomato purée
2 bay leaves
350ml vegetable stock
475ml dry red wine
60ml balsamic vinegar
TO SERVE:
Creamy polenta or buttery plant-based mashed potatoes
Fresh parsley, finely chopped
METHOD
Preheat your oven to 160°C fan 180c convential oven
Remove any damaged outer leaves from the cabbage and cut into quarters, keeping the core intact to hold the wedges together. Cut each quarter in half again to give you eight wedges.
Place a large ovenproof casserole or Dutch oven over a medium-high heat and add a generous glug of olive oil.
Working in batches, sear the cabbage wedges for 3–4 minutes on each side until beautifully golden and caramelised.
Remove and set aside, seasoning with salt and freshly ground black pepper.
Reduce the heat to medium, add another splash of olive oil and place the shallots cut-side down in the pan.
Allow them to caramelise for 2–3 minutes before turning.
Add the chopped parsnips and celery, season with a good pinch of salt and cook for 7–8 minutes, stirring occasionally, until they begin to soften.
Add the rosemary, thyme, grated garlic and tomato purée.
Stir everything together and cook for another 2–3 minutes to deepen the flavours.
Pour in the vegetable stock, red wine and balsamic vinegar.
Add the bay leaves and season with a little more salt and pepper.
Nestle the cabbage wedges back into the casserole, arranging them snugly on top of the vegetables and braising liquid.
Transfer to the oven, uncovered, and slow-braise for approximately 80 to 90 minutes, until the cabbage is beautifully tender, the edges are caramelised and the braising liquor has reduced into a rich, deeply flavoured sauce.
Remove the rosemary stalks, thyme stalks and bay leaves. Taste the cooking liquor and adjust the seasoning if needed.
To serve, spoon a generous helping of creamy polenta or buttery plant-based mashed potatoes onto each plate.
Add a wedge or two of the braised cabbage, spoon over plenty of that gorgeous red wine sauce and finish with freshly chopped parsley.
