White Wine Braised & Roasted Cabbage
Born from a meal at Dok, one of Tel Aviv's best restaurants, this is the dish that made me see cabbage differently. Quartered and braised in white wine with a bay leaf and peppercorns until the inner leaves turn tender and sweet, then roasted until the outer edges go golden and crispy. That contrast — melting inside, crunchy outside — is everything. The genius finishing touch? A creamy lemony dressing made from the braising liquid itself, so nothing goes to waste. Simple ingredients, a two-step technique, and a result that genuinely surprises people.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Appetizer, Side Dish
Cuisine: Healthy
Diet: Vegan
Keyword: Appetizer
Servings: 4
Author: Shelly
- 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
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.