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