Taken while the eggs were a-poaching!
I’m a fan of Nigel Slater–his cooking and his writing.
He’s an everyday cook whose latest book–the third of the series–is a diary of his year in the kitchen.
Keep a daily record of what you cook over twelve months and at the end you have a book!
It is also of the moment–and thereby seasonal–the way I like to cook.
In fact I have no choice–the markets here are seasonal. You won’t find asparagus until March. Last Saturday was the second time the little white torpedoes called endive have shown up.
This idea of his–thick slices of green or white cabbage–the tight leaf variety–infused with a simple marinade and cooked in the oven on a high-ish heat–can serve as “the main item” on a lunch or dinner plate.
They are a meaty eat–best to use a serrated steak knife.
These heavy round cannon ball cabbages can be a bit inhibiting. Here are two types; either work well, but I favor the slightly looser leafed variety–the one on the right; it allows the sauce mix to penetrate more easily.
for 2
1 medium green/white cabbage
2 garlic cloves–peeled and pulped with a little salt
2 tbls lemon juice
2 tbls olive oil
freshly ground black pepper
4 tbls grated parmesan–or more, if desired
oven at 200c/400f
Remove the damaged outer leaves of the cabbage.
With great care, holding the cabbage firmly on its side, slice it in inch-thick slices.
Try to keep the same thickness as you slice–bit of a challenge.
Cover a shallow oven tray with foil and lightly brush it with oil.
Arrange the cabbage slices on it.
Put the garlic, oil, lemon juice and pepper into a jar with a tight lid, secure the top and shake it all about.
Brush the slices generously with this sauce.
Cook in the middle of the oven for about 30 minutes (they should be tender).
Take the tray out of the oven and with a fish slice carefully turn over the slices.
Spread a tablespoon of parmesan on each…
then pop the tray back in the oven for 15 minutes.
I served them with poached eggs on the side.
The two cheese version–my alternative topping of crumbled goats cheese on top of the parmesan, got the DING from Meredith!
(Braised fennel on the side)
Robin Ellis 
Mmmmmmm…. with the fennel on the side – has my vote!
Just what I like. Easy, always have the ingredients, looks tasty and of course healthy. Must give it a try!
I just pulled a cabbage out of the garden. I’m going to make this for dinner. Thank you.
Hi Robin, l might give this a try, l am looking for things with low carbs. Nigel Slater is indeed a good home cook. Have you seen his film Toast, a good film, just goes to show .. when life gives you a lemon, make lemonade. James Martin has some good home cooked things also but he likes his butter and cream … so do l .. but they don’t do me any favours .. hense the low carbs !!!! Oh well … l will keep fighting !!! Have you been watching War and Peace .. good series.
I don’t know if l am doing this correctly, don’t know if my comment is getting lost somewhere in cyberspace .. with all the rest of the rubbish floating about there. Here goes.
Hi Robin, l might try this, l am looking for “lekker” low carb recipes. Nigel Slater has some good stuff, have you seen his film Toast .. just goes to show .. when life gives you lemons, make lemonade. James Martin has some good home cooked things also but he like his butter and cream .. so do l but they do me no favours .. hence the low carb recipes !!!! Have been watching War and Peace .. excellent series
Wow! What a great recipe and we’re having it this week. Hope your new year is going great. The weather here in the U.S. is bizarre so far this winter. Great cooking and Happy Ground Hog Day!
Hi Robin- good to see you back on the air again (your website). You have been missed. The cabbage recipe looks yummy as well.
Ciao, Norma
Delicious Mr Ellis! Thanks for this recipe. I will try it!
It looks really tasty. I’ll try it!
Good hearty winter meal! I love the idea of slicing the cabbage that way. Just ideal for today, we have snow up north uk!
Smashing, Robin… and double bonus points for being inspired by the divine Mr Slater, and for this being easy to veganise too. (I made a fabulous vegan ‘parmesan’!)
Here in rural Slovenia, we eat not only seasonally, like you, but locally too. Our landlord’s mother lives on the floor below us (we have the top of her house), and shares the produce from her garden with us. In return, I share my soups and stews. It’s a lovely relationship… and not bad for two people who barely have a dozen common words between us! 🙂
Lovely story, Nicole–thanks.
Always a treat to see a Robin Ellis post in the morning! The cabbage recipe sounds perfect for our cold, snowy Santa Fe (NM) weather. Used to love my mother’s “baked cabbage” with a cream sauce (a no-no now?) and American cheese slices. Yours would be a good substitute.
Hi Robin, That looks lovely. I shall be trying that out this week. I love Nigel Slater, his programs are so …..well, “comforting” for one word ! I just love the way he presents everything.
He keeps things simple and his enjoyment of cooking and sharing his ideas is really sweet. That sentence applies to you too !!
Please send our (Bill & Heth’s) regards to Meredith.
Heth xx
Thanks, Heather.
This one’s a keeper. Thanks.
On Tue, Feb 2, 2016 at 2:59 PM, Robin Ellis wrote:
> Robin Ellis posted: ” I’m a fan of Nigel Slater–his cooking and his > writing. He’s an everyday cook whose latest book–the third of the > series–is a diary of his year in the kitchen. Keep a daily record of what > you cook over twelve months and at the end you have a bo” >
I did these tonight. It is a lovely light dinner. I put the eggs atop. Regards, Fiona
On Tue, Feb 2, 2016 at 2:59 PM, Robin Ellis wrote:
> Robin Ellis posted: ” I’m a fan of Nigel Slater–his cooking and his > writing. He’s an everyday cook whose latest book–the third of the > series–is a diary of his year in the kitchen. Keep a daily record of what > you cook over twelve months and at the end you have a bo” >
This was delicious. Thank you.
We love this roasted cabbage. It’s the best! Thank you, Robin, for sharing your life and your healthy cooking. Karen Fleming
Thank you, Karen–it’s a pleasure!
As you can see this post was awhile ago. I was wondering if you still post your recipes and stories of your life. I always enjoyed hearing from you and just found this old post. Hope all is well with you and your wife. Jo Ann Wise
Sent from my iPhone
>
Posted today after a pause.
Thanks, Joann.