STEWED CABBAGE WITH GOAT’S CHEESE & CHIMICHURRI

Edited extract reproduced with permission from
Tel Aviv by NENI.
RRP $55, published by Murdoch Books.
Photography by Nuriel Molcho.

	FOR THE STEWED CABBAGE
	1 large white cabbage, as young as possible (about 2kg)
	4 cherry tomatoes
	1 cayenne chilli pepper
	3 garlic cloves
	175ml white wine
	10 sprigs zaatar or oregano
	5 sprigs rosemary
	5 sprigs sage
	125ml olive oil
	FOR THE CHIMICHURRI
	30g zaatar or oregano
	1 spring onion
	2 garlic cloves
	grated zest of 1 untreated lemon
	1 teaspoon sea salt
	1 teaspoon sugar
	100ml red wine vinegar
	160ml olive oil
	4 slices goat's cheese roll (such as Sainte-Maure de Touraine)

1.	For the cabbage, preheat the oven to 240°C.
2.	Line an ovenproof dish or a deep baking tray with foil and place the cabbage with the stem down on the foil (there should be enough foil to completely enclose the whole cabbage later).
3.	Cut a hole 2-3 cm in diameter in the centre of the cabbage head, almost down to the root.
4.	Quarter the cherry tomatoes and halve the cayenne pepper. Peel the garlic and halve as well.
5.	Stuff the tomatoes, pepper and garlic into the hole in the cabbage and pour in the white wine.
6.	Distribute the herbs evenly on and around the cabbage. Drizzle with olive oil, season inside and out with salt and wrap the foil firmly around the cabbage.
7.	Stew in the oven until the cabbage is very soft, about 2½ hours.
8.	Meanwhile, prepare the chimichurri. Pluck the zaatar leaves from the stems and finely chop. Trim the spring onion, peel the garlic and finely chop both.
9.	Combine with the remaining chimichurri ingredients in a bowl and marinate for 2 hours at room temperature.
10.	Take the cabbage out of the oven and let cool for a bit.
11.	Then remove the foil and cut the cabbage into eight wedges.
12.	Place on plates, spoon chimichurri over the top and sprinkle with a bit of salt.
13.	Arrange the goat’s cheese on the cabbage and caramelise with a blow torch. Serve warm.