braised cabbage with a whipped feta & basil dip

OK, so braised cabbage with a whipped feta & basil dip may sound like a mouthful (and quite frankly it is a delicious one) but its such a special dip and I’m also potentially missing out the best part which is the crispy parmesan Brussels Sprouts that get sprinkled over the top at the end.  You’ll find that a few of the supermarkets are doing these really cute, end of season mini Brussels and they’re so lovely.

Cabbage has to be my fave veg but it gets a bad wrap.  I guess it’s the thought of boiled cabbage that has lost all its flavour but griddling and then gently braising it just makes it superbly flavourful and I think the could be eaten as a main dish!

FOR THE WHIPPED FETA & BASIL DIP

• 1 200g block feta
• 2 tablespoons Greek yoghurt
• 1 tablespoon fresh basil leaves – roughly chopped
• 1 garlic clove – peeled
• 1 teaspoon olive oil
• The zest and juice of one lemon
• Salt and pepper to taste

FOR THE WHIPPED FETA DIP

Place all the ingredients into a food processor and whizz for a couple of minutes until everything is whipped and creamy.  It will start off slow and lumpy but will turn wonderfully light. Add salt and pepper to taste. If it’s looking a little thick, add another squeeze of lemon juice and then whizz again.

FOR THE PARMESAN BRUSSELS

• 100g small brussels sprouts – cut in half (regular size would be perfectly fine)
• 60g parmesan cheese
• the zest of one lemon
• salt and pepper
• olive oil

Pre-heat the oven to 180C (fan) and grate the parmesan directly into the base of a roasting tin, so it’s spread evenly all over.  Lay the brussels cut-side down onto the parmesan and then sprinkle with the lemon zest and salt and pepper to taste.  Drizzle with a little olive oil

Bake for about 25 mins or until the parmesan is golden and crispy.  Set aside.

FOR THE GRIDDLED AND BRAISED CABBAGE

• 1 heart-shaped cabbage (sometimes known as a spearhead cabbage)
• a little olive oil
• salt and pepper
• 1/2 litre good quality vegetable stock

Cut the cabbage in half from tip to root, then in half again from tip to root so you have quarters.  lay them cut side up on a board and season them well with salt and pepper and a drizzle of olive oil.

Griddle them cut side down in a pan on a medium heat (that has a lid) – I’m using a griddle pan but a frying pan would work. Once they have a bit of colour, pour in the stock and place the lid on.  Turn the heat down to low and let them simmer for 5 mins until just tender.

Serve the dish by spreading the whipped feta dip onto a serving platter (I’ve used the gorgeous ‘Fantasy’ platter by Bordallo Pinheiro which can be purchased from Divertimenti.

Then lay your cabbage on top followed by the crispy brussels.

For more vegetarian recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!