This beautiful braised cabbage dish from Helen Graham is a little bit sour from the pomegranate molasses, and sweet from Heinz double concentrated tomato paste. It makes a brilliant and easy vegetarian centrepiece.
Preheat the oven to 180°C fan
Add the olive oil to an ovenproof skillet, set on a medium high heat. Brown the cut edge of the cabbage wedges two at a time – about 5 minutes per side. Once browned, set aside on a plate and repeat with the remaining two wedges
Once all the cabbage is browned, turn the pan down to medium and gently sauté the shallots and garlic with 1 tablespoon of the flaked sea salt for 5 minutes, or until translucent, then add the finely chopped dill stalks and cook for a further 3 minutes
Add the cumin, coriander, turmeric and cinnamon and cook out for a further 5 minutes
Add the tomato paste and pomegranate molasses and cook for 5 minutes whilst stirring. The paste should begin to darken and caramelise. Then add the stock and dried porcini and simmer gently for 10 minutes. Add the orzo and then nestle the wedges back into the pan, and sprinkle with the remaining half tablespoon of flaked sea salt. Place the pan in the oven and roast for 30 minutes
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