Slow-cooking brassicas makes them meltingly soft and full of flavour – a great way to convince sceptics of their worth.
Recipe by Honey & Co.
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
Preheat the oven to 220°C, gas mark 7. Remove and discard the outer leaves of the cabbage, then cut it through the core into 6 chunky wedges. Put in a deep roasting tin or casserole dish, drizzle with the oil and scatter over the salt. Roast for 30 minutes.
Remove from the oven, pour over the stock and add the star anise and allspice berries. Cover the tin or casserole dish with baking parchment and foil (or a lid) and return to the oven. Reduce the oven temperature to 200°C, gas mark 6, and cook for a further 30 minutes.
Meanwhile, finely chop the apple, put in a bowl with the other salsa ingredients and mix; season and set aside. When the cabbage is cooked, carefully transfer to a serving platter. Drizzle over some of the cooking juices and spoon over the salsa to serve (take care to avoid the whole spices).