Pomegranate and tomato braised cabbage

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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.

First published in 2024

Ingredients

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Imperial

Method

1

Preheat the oven to 180°C fan

2

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

3

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

  • 2 shallots, peeled, finely sliced into half moons
  • 3 garlic cloves, peeled and finely sliced
  • 1 1/2 tbsp of flaky sea salt
  • 1 bunch of dill, stalks finely chopped, leaves roughly chopped, stalks and leaves separated
4

Add the cumin, coriander, turmeric and cinnamon and cook out for a further 5 minutes

5

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

6

Once out of the oven, split between 4 plates and garnish with the dill leaves, lemon wedges, and a spoon of yoghurt

Following time spent working in kitchens including The Palomar and The Barbary, Helen Graham joined forces with Marc Summers to launch Middle Eastern vegetarian concept Bubala, where she spent five years as executive chef before leaving to pursue her own solo projects.

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