EatIn/Out 9.11.2016 03:55 pm

Recipe: Roasted red cabbage wedges with herb oil and poached eggs

Roasted red cabbage wedges with a Parmesan and herb oil, poached eggs and chive hollandaise.

Roasted red cabbage wedges with a Parmesan and herb oil, poached eggs and chive hollandaise.

Who knew cabbage could be this delicious! The wedges turn beautifully tender and make for a perfect substitution for bread in this dish.

Serves 4 EASY 1 hr 20 mins

THE FLAVOUR COMBINATIONS

CABBAGE

1 (800g) large red cabbage

30ml (2 tbsp) olive oil

salt and freshly ground black pepper, to taste

PARMESAN AND HERB OIL

125ml (½ cup) coriander leaves

60ml (¼ cup) fresh basil leaves

45ml (3 tbsp) olive oil

30ml (2 tbsp) water

30ml (2 tbsp) orange juice

30ml (2 tbsp) Parmesan, finely grated

1 (25g) spring onion

5ml (1 tsp) garlic, finely chopped

 

CHIVE HOLLANDAISE

2 large egg yolks

5ml (1 tsp) red wine vinegar

225g (1 cup) butter, melted and warm

20ml (4 tsp) lemon juice

15ml (1 tbsp) chives, finely chopped

salt and freshly ground black pepper, to taste

8 soft-poached eggs, to serve

handful fresh basil leaves, to garnish

HOW TO DO IT

1 For the cabbage, preheat the oven to 200°C. Cut the cabbage into quarters. Halve each quarter so that you are left with 8 wedges. Arrange them on the baking tray, drizzle with the 30ml (2 tbsp) olive oil and season to taste. Roast in the oven, 45 minutes.

2  For the Parmesan and herb oil, use a stick blender and blitz the coriander, basil, 45ml (3 tbsp) olive oil, water, orange juice, Parmesan, spring onion and garlic until fine. Brush this over the cabbage wedges once they come out of the oven

3 For the hollandaise, place the egg yolks and red wine vinegar in a food processor. Blitz until smooth. Add the melted butter in a slow, steady stream, while the motor is running, to thicken. Blend in the lemon juice. Stir in the chives and season to taste.

4 Serve each portion of cabbage wedges topped with 2 poached eggs, a drizzle of hollandaise and
a few basil leaves, to garnish.

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