Marry Me Cabbage Gratin Recipe

Ingredients

The heart of a Savoy cabbage
2 shallots
2 garlic cloves
30g sundried tomatoes in olive oil, drained
1 tbsp thyme leaves
1 chicken stock cube
25g Parmesan, plus extra to cook and serve
A pinch of chilli powder
250ml double cream
Steamed rice & lemon wedges, to garnish

Prep: 20 mins | Cook: 45 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Remove the loose outer leaves from the cabbage so you just have the heart. Slice it into quarters, keeping the root on the cabbage. Rinse under cold water to wash out any grit. Set aside. Trim, peel and finely chop the shallots and the garlic cloves. Finely chop the drained sundried tomatoes (keep the oil for later). Pick the thyme leaves off their woody sprigs till you have 1 tbsp.

2. Crumble the chicken stock cube into a heatproof jug and stir in 150ml hot water from the kettle. Stir to dissolve the stock cube. Finely grate the Parmesan.

3. Place a small, shallow casserole dish or deep frying pan on a medium heat. Add 3 tbsp oil from the sundried tomato jar to coat the base of the pan. Add the cabbage wedges and fry for 6-7 mins, turning midway, till well browned on each side. Transfer to a plate.

4. Add another 1 tbsp sundried tomato oil to the pan. Add the chopped shallots and turn the heat to low. Season with salt and pepper. Fry, stirring often, for 5 mins till the shallots have started to soften but not picked up too much colour.

5. Add the garlic, sundried tomatoes and thyme to the pan. Add a pinch of chilli powder with a pinch more salt and pepper. Cook and stir for 3-4 mins till fragrant.

6. Pour in the chicken stock, stirring to combine, then the double cream. Stir in the grated Parmesan and bring to a bubble, then take off the heat. Taste the sauce and add a pinch more salt, pepper or chilli if you think it needs it.

7. Nestle the cabbage wedges back into the pan and spoon some of the sauce over them. Grate over a little extra Parmesan. Bake in the oven for 30 mins or till the cabbage wedges are tender all the way through.

8. When the cabbage gratin is cooked, remove from the oven and let it cool for a few minutes. Serve with rice and lemon wedges for squeezing. The wedges are also delicious served with roast chicken or grilled steaks.