Long read? Slow food? How about nearly four hours for a cabbage dish…howzatgrabya?
To be clear; I don’t actually like cabbage. Generally I think they’re like a Godzilla-ish Brussel Sprout. Only the death ray doesn’t shoot out of your eyes it shoots out a little lower down. I do however like this dish, which says a lot about the merits of this recipe in my (ever humble) opinion.
- About 1/2 a large cabbage, or equivalent.
- 2 cloves garlic
- 2 tabs light miso
- 400 ml water
- Splash of olive oil
- 4 hours
Crush and very lightly sauté the garlic in the oil. In the same pan, add the water and bring to a boil, then add the miso and thoroughly dissolve.
Remove any manky outer leaves off the cabbage and compost. Cut the cabbage into 5cm or so thick slices, going across the layers. Try to keep each slice as intact as possible.
Lay the slices, tightly packed into a lidded baking dish that has sides high enough to be higher than the cabbage slices. If you don’t have enough cabbage to pack the dish, and don’t have a smaller dish, cut another slice of cabbage. Go with the flow people!
Pour the liquid evenly over the cabbage.
Bake the container with the lid on at 250c for 30 minutes. Then reduce the temperature to 150c and bake for another 90 minutes. After that, carefully turn all the cabbage slices over and repack them as tightly as possible. Bake for another 90 minutes.