Whole roast cabbage with Tuscan flavours

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I think it’s widely known enough that I am a massive cabbage fan. Recently, I’ve been loving stuffing it with aromatics and roasting it slowly in the oven (preferably wood-fired), and serving it in melty wedges on creamy mashed potatoes.

Ingredients

1 whole white cabbage
olive oil, for drizzling
6 cloves garlic
a few sprigs thyme
a few sprigs rosemary
10 white anchovies
100 g pitted Kalamata olives
sea salt and freshly ground black pepper, to taste
100 g hard cheese, shaved

Cooking Instructions

1. Preheat the oven to 180°C. Make a few deep incisions in the cabbage and stuff with the remaining ingredients, except the cheese.

2. Drizzle with olive oil and place in a roasting bag in an ovenproof dish. Roast for 35 minutes or until a knife easily pierces the cabbage.

3. Remove the roasting bag and turn the oven up to 220°C. Roast the cabbage until caramelised and brown. Serve warm topped with the cheese and drizzled with a little more olive oil.

Find more cabbage recipes here.

Photograph: Jan Ras