Cabbage forms the basis of so many simple, rustic dishes from German sauerkraut to hearty European stews: those who look down on the vegetable do so at their peril.
750g pork belly, skin and bones removed, cut into 1-centimetre strips
1 tbsp dijon mustard
1 tsp brown sugar
1 tsp salt, plus extra to season
¼ tsp ground black pepper
50g butter, cubed
1 small to medium cabbage, cut into 4-6 wedges
2 carrots, peeled and cut into large chunks
4 spring onions, finely sliced
1 lemon, half thinly sliced, and half juiced
1 cup dry white wine
1 cup chicken stock or water
1 tbsp finely shredded parsley, to serve
1. Heat the oven to 180C.
2. Combine the pork, mustard, sugar, salt and pepper in a bowl and mix to combine.
3. Heat a little of the butter in a large, heavy, lidded dutch oven or cast-iron pot over high heat and arrange the cabbage wedges, cut sides down, in the base. When the side of the cabbage that is in contact with the pan is well browned, add the carrots and the pork belly on top, and scatter with the spring onions, remaining cubes of butter and lemon slices. Pour over the lemon juice, white wine and chicken stock or water, and cover with the lid.
4. Transfer to the oven and bake for 1½ hours until the cabbage is tender and the pork is cooked through. Adjust for seasoning and serve scattered with parsley.
For another seasonal cabbage dish check out Adam's roast cabbage with porcini and caramelised onion butter.