Mary Berry’s Chargrilled Pointed Cabbage with Tomato Dressing
This easy cabbage recipe from Mary Berry is the perfect flavourful addition to your Sunday roast. The wedges of pointed cabbage are caramelised and finished with a lightly spiced dressing.
Introduction
This is quite a different dish to serve as a side; try it with the Sriracha Chicken Wings or the Chimichurri Pork in Mary’s Foolproof Dinners. The tomato dressing would be a lovely alternative to the chimichurri. I also enjoy it on its own.
Ingredients
| 1 large | pointed cabbage |
| 1 tbsp | olive oil |
| For the dressing: | |
|---|---|
| 2 tsp | sun-dried tomato paste |
| 2 tsp | white wine vinegar |
| 3 tbsp | olive oil |
| ½ small | garlic clove, finely grated |
| A few drops of | sriracha sauce |
Method
Measure all the dressing ingredients together in a small jug and season well with salt and freshly ground black pepper.
Remove any hard outer leaves from the cabbage and lightly trim the base. Slice the cabbage into four quarters, keeping the heart attached.
Bring a pan of salted water to the boil. Add the cabbage quarters and blanch for 1–1½ minutes, depending on the size. Drain and refresh under cold water. Drain again and dry well.
When ready to serve, heat a large frying pan or griddle over a high heat until very hot. Brush the cabbage with the oil and season well. Fry the wedges for about 1½ minutes or until charred and dark brown. Turn the cabbage and brown on the other sides.
Remove from the pan or griddle and place on a hot serving plate. Pour over the dressing and serve.
Mary’s Tips: Cabbage can be blanched up to 2 hours ahead. Griddle to serve. Not suitable for freezing.
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