Ingredients

Method

• 5 T extra virgin olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 50 g capers
• 100 g olives
• 100 g sundried tomatoes
• 5 g parsley
• 8 anchovies, finely chopped
• 1 x 400 g can chopped tomatoes
• 2 cups vegetable stock
• sea salt and freshly ground black pepper, to taste
• 1 T brown sugar
• 6 baby cabbages, halved
• mashed potatoes, for serving

Method

Ingredients

1. Heat the oil in a pan. Fry the shallot until caramelised, then add the garlic and fry until fragrant. Add the capers and olives and stir through, then add the sun-dried tomatoes, anchovies and canned tomatoes. Stir in the brown sugar.

2. Simmer for 5 minutes until thickened, then stir in the stock. Season to taste.

3. Preheat the oven to 200°C. Pack the cabbage into an ovenproof dish. Pour over the sauce and cover with foil. Bake for 30 minutes, then remove the foil and bake for a further 10 minutes. Scatter with roughly chopped Parsley and serve warm with mashed potatoes.

Find more cabbage recipes here. 

Videography: Romy Wilson and Shavan Rahim
Photograph: Shavan Rahim
Food assistant: Ellah Maepa