n the winter, my favorite way of cooking is braising and roasting vegetables — partly because it warms up the house. LA winters are nothing like New York winters, but the house we’re renting is old and drafty. Even with the central heating on, it’s cold. Which is why I always say: winter in New York is actually easier.
When we lived there, I’d open a window during a snowstorm because the apartment was boiling hot — thanks to those old radiators that had exactly two settings: off and volcanic.
About this dish
I had a version of this dish at Dok, my favorite restaurant in Tel Aviv, and I’ve been hooked ever since. It blew my mind: how can a humble head of cabbage, simply steamed and roasted, taste this gourmet? The secret is in what happens to the leaves. The inner ones turn tender and sweet, almost melting. The outer ones go crispy and caramelized. That contrast, soft inside, crunchy outside, is everything. And somehow, it fills you up in a way you don’t expect from cabbage.
You can serve it with the lemony mayo dressing in the recipe, or swap it for tahini with a squeeze of lemon. Either way, it works.
White Wine Braised & Roasted Cabbage
Ingredients
- 1 red or green cabbage
- 1 cup white wine
- 1 cup filtered water
- ½ teaspoon black peppercorns
- 1 bay leaf
- 1 teaspoon salt
- Olive oil
Dressing
- 2 tablespoons mayonaise
- ¼ cup cooking liquid
- Small piece preserved lemon or 1 teaspoon lemon zest or 1 teaspoon lemon juice
- salt
- Chopped parsley for garnish
Instructions
- Quarter the cabbage lenghwise and put it in a pot.
- Pour in the wine, water and spices and bring to a boil.
- Lower the heat to medium-low, cover the pot and cook for 15-20 minutes.
- Remove the cabbage from the pot but DON’T discard the cooking liquid. Preheat the oven to 400°F/200°C.
- Put the cabbage on a baking tray, lined with baking paper (optional) and drizzle olive oil over it. Roast it for 10 – 15 minutes or until the edges are golden brownish.
- Meanwhile make the dressing: If you don’t have a blender chop the preserved lemon finely with a knife and mix all the dressing ingredients in a small bowl.
- To serve: pour the dressing on a big rimmed plate then place the cabbage wedges on and garnish with parsley.
