Who knew cabbage could be this delicious! The wedges turn beautifully tender and make for a perfect substitution for bread in this dish.
Serves 4 EASY 1 hr 20 mins
THE FLAVOUR COMBINATIONS
CABBAGE
- 1 (800g) large red cabbage
- 30ml (2 tbsp) olive oil
- salt and freshly ground black pepper, to taste
PARMESAN AND HERB OIL
- 125ml (½ cup) coriander leaves
- 60ml (¼ cup) fresh basil leaves
- 45ml (3 tbsp) olive oil
- 30ml (2 tbsp) water
- 30ml (2 tbsp) orange juice
- 30ml (2 tbsp) Parmesan, finely grated
- 1 (25g) spring onion
- 5ml (1 tsp) garlic, finely chopped
CHIVE HOLLANDAISE
- 2 large egg yolks
- 5ml (1 tsp) red wine vinegar
- 225g (1 cup) butter, melted and warm
- 20ml (4 tsp) lemon juice
- 15ml (1 tbsp) chives, finely chopped
- salt and freshly ground black pepper, to taste
- 8 soft-poached eggs, to serve
- handful fresh basil leaves, to garnish
HOW TO DO IT
- For the cabbage, preheat the oven to 200°C. Cut the cabbage into quarters. Halve each quarter so that you are left with 8 wedges. Arrange them on the baking tray, drizzle with the 30ml (2 tbsp) olive oil and season to taste. Roast in the oven, 45 minutes.
- For the Parmesan and herb oil, use a stick blender and blitz the coriander, basil, 45ml (3 tbsp) olive oil, water, orange juice, Parmesan, spring onion and garlic until fine. Brush this over the cabbage wedges once they come out of the oven
- For the hollandaise, place the egg yolks and red wine vinegar in a food processor. Blitz until smooth. Add the melted butter in a slow, steady stream, while the motor is running, to thicken. Blend in the lemon juice. Stir in the chives and season to taste.
- Serve each portion of cabbage wedges topped with 2 poached eggs, a drizzle of hollandaise and a few basil leaves, to garnish.
