This is a low effort Sunday roast side that quietly steals the show. This style of cabbage dish has become popular on lots of restaurant menus but don’t get discouraged by that - it is incredibly easy to pull together! and the best bit? You can make it ahead, then bake it while your roast rests up. I love to serve it with roast chicken as the bacon in the dish gives a subtle nod to a chicken and ham dinner, which is frankly, is often too much effort when recipes like this exist!
Ingredients:
1 large sweetheart cabbage (about 600g), cut into quarters
150g smoked streaky bacon, cut into small pieces
2 shallots, finely diced
1 tbsp olive oil
200ml double cream
100ml milk
1 tsp wholegrain mustard
1 tsp cornflour, mixed with 1 tbsp cold water
A few sprigs of thyme (or ½ tsp dried)
40g finely grated parmesan, plus extra for topping
Salt and freshly ground black pepper
To make it:
Heat the oven to 200°C (fan 180°C).
Warm the olive oil in a large frying pan and fry the bacon until crisp and golden. Add the shallots and cook gently for 3–4 minutes until softened. Season with pepper and just a little salt, as the bacon and parmesan will add plenty later.
Take the pan off the heat. Scoop out the bacon and shallots and toss with most of the parmesan. We will need a little to sprinkle on top later.
Nestle the cabbage quarters into a snug baking dish, gently pulling apart the leaves and tucking the bacon and shallot mixture between them.
Return the frying pan to the heat. Pour in the cream and milk, then stir in the mustard, thyme, and the cornflour mixture. Bring to a gentle simmer, scraping up any browned bits from the pan. It should thicken slightly to a light coating consistency. Taste and adjust the seasoning.
Pour the sauce over the cabbage, it should just cover the base of the dish and lightly coat the leaves, not drown them. Scatter over the remaining parmesan.
Bake for 25–30 minutes until the cabbage is tender and the top is golden and bubbling.
Notes: You can assemble the dish earlier in the day and then bring it to room temperature before baking. You can swap the bacon for some chopped mushrooms or some smoked almonds to wow any veggie guests - just serve two generous wedges as a main with the usual roasties.
