I have my own horrible memories of cabbage from my childhood. My mother thought she knew how to make what she called a “London broil.” But she had no idea what she was doing in the kitchen!

Instead of a cut of flank steak or top round, marinated and then broiled under high heat and served sliced across the grain, she was merely adding cabbage to the potatoes and carrots of her Sunday roast beef. Haha! But it did stink up the whole house and was overcooked into a soggy, unappetizing mess of veggies. No wonder I didn’t like cabbage!

 

INGREDIENTS

½ head white (or green) cabbage

2 spring onions chopped

4 tablespoons butter, unsalted

2 oz. cream cheese

¼ cup (25g) Parmesan cheese grated

½ teaspoon Dijon mustard

4 tablespoons cream

2 tablespoons fresh parsley chopped

½ teaspoon salt

½ teaspoon black pepper

 

INSTRUCTIONS

 

Cut the cabbage head half into half lengthways. Then halve again to give you 4 wedges.

Place the halves into a saucepan of water, bring to the boil, cover and simmer for 5 minutes. Remove from the saucepan with a slotted spoon and place in a small baking dish.

Preheat the oven to 180C/350F degrees.

Melt the butter in a small saucepan and add the spring onions. Sauté for 3-5 minutes until slightly tender. Add the cream, mustard, seasoning, cream cheese and cheeses and gently stir until combined.

Pour the sauce over the cabbage wedges and bake in the oven for 20 minutes.

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Quick Tip:  Take care not to overcook the cabbage when you are boiling it. You basically just want to blanch it to start getting it tender so that it can be brought to a perfect level of doneness in the oven. You want it to still have a firm shape and some texture when it is fully cooked.

Recipe and image courtesy of Angela at Divalicious Recipes