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.
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!