For the roasted Veg to serve:
Roast off at 200c for approximately 10 minutes.
For the Watercress filling:
Lightly pulse ensuring not to overdo it so as not to become too liquid.
For the Tomato Chutney:
Place everything in a pan with the exception of the Sugar. Reduce by half to a thick consistency. Add the Sugar and bring back to the boil.
METHOD FOR THE DISH:
Cut the Cabbage into quarters, cover with olive oil and salt. Place in the oven to roast at 180c for 12 – 15 minutes, dependant on oven variation.
Remove the crust from the sourdough loaf and place in a bowl with the herbs. Take half and place in a food processor and blitz to a fine crumb. Repeat with the second half.
You should now have a nice vibrant green crumb.
Remove the cabbage from the oven, cool and trim off brown pieces then finely chop. (You will have less than half the original weight of cabbage – approx. 360g.)
Add to the crumb Philadelphia cheese, parmesan cheese and egg. Mix well and correct seasoning.
Line half a gastro tray – 32cm long by 26cm wide – with greaseproof paper. Smooth mixture out into the tray.
Cover with a drizzle of olive oil and then place a piece of greaseproof paper over the top.
Place in the oven and cook at 160c for 10 minutes.
Remove the cabbage cake from the oven and cool.
Roast off a selection of baby vegetables with a dessert spoon of maple syrup.
Cook some peas, beans, or any spring vegetables of your choice.
Cut the cabbage cake into approximately 3cm wide fingers and layer up with the watercress filling and vegetables and herbs of your choice.
Tomato chutney, ginger and lime dressing, avocado, artichoke and pulses can all be used to build this dish to make it as versatile in cost and quantity as you wish.
For the roasted Veg to serve:
Roast off at 200c for approximately 10 minutes.
For the Watercress filling:
Lightly pulse ensuring not to overdo it so as not to become too liquid.
For the Tomato Chutney:
Place everything in a pan with the exception of the Sugar. Reduce by half to a thick consistency. Add the Sugar and bring back to the boil.
METHOD FOR THE DISH:
Cut the Cabbage into quarters, cover with olive oil and salt. Place in the oven to roast at 180c for 12 – 15 minutes, dependant on oven variation.
Remove the crust from the sourdough loaf and place in a bowl with the herbs. Take half and place in a food processor and blitz to a fine crumb. Repeat with the second half.
You should now have a nice vibrant green crumb.
Remove the cabbage from the oven, cool and trim off brown pieces then finely chop. (You will have less than half the original weight of cabbage – approx. 360g.)
Add to the crumb Philadelphia cheese, parmesan cheese and egg. Mix well and correct seasoning.
Line half a gastro tray – 32cm long by 26cm wide – with greaseproof paper. Smooth mixture out into the tray.
Cover with a drizzle of olive oil and then place a piece of greaseproof paper over the top.
Place in the oven and cook at 160c for 10 minutes.
Remove the cabbage cake from the oven and cool.
Roast off a selection of baby vegetables with a dessert spoon of maple syrup.
Cook some peas, beans, or any spring vegetables of your choice.
Cut the cabbage cake into approximately 3cm wide fingers and layer up with the watercress filling and vegetables and herbs of your choice.
Tomato chutney, ginger and lime dressing, avocado, artichoke and pulses can all be used to build this dish to make it as versatile in cost and quantity as you wish.
