Pomegranate and tomato braised cabbage
This beautiful braised cabbage dish from Helen Graham is a little bit sour from the pomegranate molasses, and sweet from Heinz double concentrated tomato paste. It makes a brilliant and easy vegetarian centrepiece.
Ingredients
Metric
Imperial
- 100ml of olive oil
- 1 sweetheart cabbage, cut into 4 wedges lengthways
- 2 shallots, peeled, finely sliced into half moons
- 3 garlic cloves, peeled and finely sliced
- 1 1/2 tbsp of flaky sea salt
- 1 bunch of dill, stalks finely chopped, leaves roughly chopped, stalks and leaves separated
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 3 tbsp of double concentrated tomato paste
- 2 tbsp of pomegranate molasses
- 1l vegetable stock
- 20g of dried porcini mushrooms
- 200g of orzo
- 1 lemon, cut into 4 wedges
- 200g of yoghurt, to garnish
Method
Preheat the oven to 180°C fan
Add the olive oil to an ovenproof skillet, set on a medium high heat. Brown the cut edge of the cabbage wedges two at a time – about 5 minutes per side. Once browned, set aside on a plate and repeat with the remaining two wedges
- 100ml of olive oil
- 1 sweetheart cabbage, cut into 4 wedges lengthways
Once all the cabbage is browned, turn the pan down to medium and gently sauté the shallots and garlic with 1 tablespoon of the flaked sea salt for 5 minutes, or until translucent, then add the finely chopped dill stalks and cook for a further 3 minutes
- 2 shallots, peeled, finely sliced into half moons
- 3 garlic cloves, peeled and finely sliced
- 1 1/2 tbsp of flaky sea salt
- 1 bunch of dill, stalks finely chopped, leaves roughly chopped, stalks and leaves separated
Add the cumin, coriander, turmeric and cinnamon and cook out for a further 5 minutes
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
Add the tomato paste and pomegranate molasses and cook for 5 minutes whilst stirring. The paste should begin to darken and caramelise. Then add the stock and dried porcini and simmer gently for 10 minutes. Add the orzo and then nestle the wedges back into the pan, and sprinkle with the remaining half tablespoon of flaked sea salt. Place the pan in the oven and roast for 30 minutes
- 3 tbsp of double concentrated tomato paste
- 2 tbsp of pomegranate molasses
- 1l vegetable stock
- 20g of dried porcini mushrooms
- 200g of orzo
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