Ingredients
1 head green cabbage
1 large onion
1 tablespoon chili flakes
1 large carrot, sliced
250 ml chicken stock (approx)
100 ml extra virgin olive oil
maldon salt
fresh ground black pepper
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
Fermented Korean cabbage — banchan, fried rice, stew, pancakes
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Heat the oven to 325F. Slice the cabbage into approx 8 wedges, lengthways through the core. Trim any excess core, leaving enough so the wedges hold together. Arrange the wedges in a single layer in a baking tray. Slice the onion into wedges, and add, with the sliced carrot, to the cabbage. Sprinkle with chili flakes, salt and pepper to taste. Pour over the olive oil and enough of the stock to sit about 3/4cm deep in the pan. Cover the dish tightly with foil and put in the oven for an hour. Remove from the oven and carefully turn the cabbage. If it looks dry, add a little more stock. Re-cover and return to the oven until the vegetables are very soft (approx 1 hour more). Remove the foil, turn the oven up to 400F and bake until the edges of the cabbage turn slightly brown, approx 15 minutes. Serve sprinkled with a little more Maldon salt.