Puttanesca roast cabbage

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This delicious cabbage bake contains all the delicious flavours of a classic puttanesca. Serve it heaped on creamy mashed potatoes with plenty of sauce ladled over it.

Ingredients

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

Cooking Instructions

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