Cabbages are plentiful and sweet in the winter and form the basis for many simple, rustic dishes.
20g dried porcini mushrooms
1 small brown onion, peeled and sliced
100g unsalted butter, softened
¼ tsp salt
½ a large head cabbage, cut into two quarters but connected at the core
2-3 sprigs of thyme, to serve
1. For the porcini butter, soak the mushrooms in just enough hot water to cover them for 10-15 minutes until softened. Drain, reserving the water, and finely chop the mushrooms.
2. In a small saucepan over low heat fry the onion in one tablespoon of the butter, stirring frequently for about 15 minutes until the onions are caramelised. Add the reserved porcini liquid, increase the heat and boil until the liquid has evaporated. Allow to cool, then finely chop the onion, mix through the chopped porcini, and stir the mixture through the butter. Season with the salt or to taste.
3. Bring a large pot of water, big enough to hold the cabbage without overflowing, to the boil. Salt the water as you would for cooking pasta. Boil the cabbage for eight minutes then remove and drain well.
4. Heat your oven to 200C fan-forced. Place the cabbage quarters one of the cut sides down into a large oven-proof frying pan.
5. Spread the butter generously over the cabbage and between some of the leaves. Roast the cabbage for 45 minutes until well browned on all sides. Scatter with the thyme just for the last five minutes of roasting, and serve.
If you love this recipe, check out our potted cabbage with pork, mustard and lemon.