The Sportman’s pot roast red cabbage (with a little twist)

Pot roast red cabbage, goat’s cheese cream with roasted hazelnuts. Photograph: Harry Weir

Pot roast red cabbage, goat’s cheese cream with roasted hazelnuts. Photograph: Harry Weir

Sat, Jan 16, 2021, 05:55

   
  • Serves: 6
  • Cooking Time: 120 mins
  • Course: Side Dish
  • Cuisine: Irish

Ingredients

  • 1 medium red cabbage, tough outer leaves removed
  • 150g butter
  • A good sprig of thyme
  • Salt and pepper
  • 150g soft goat’s cheese
  • 100g natural yoghurt
  • A drizzle of rapeseed oil
  • Apple jelly to serve

Method

1 Set the oven to 140 degrees Celsius, or equivalent.

2 Cut the cabbage in half and put in a heavy pot with a lid.

3 Add the butter, thyme, salt and lots of black pepper.

4 Cover the pot and place in the oven for 1½ hours, basting the cabbage once or twice during cooking.

5 When the core of the cabbage is soft, remove from the oven and set aside with the lid on.

6 To make the goat’s cheese dressing, blend the goat’s cheese with the yoghurt and rapeseed oil (use a handblender).

7 To serve, cut the cabbage into six wedges and place on warm plates and drizzle the goat’s cheese around the cabbage along with intermittent blobs of apple jelly.