A cheesy, crunchy bake that will change your view of cabbage

If you grew up thinking cabbage was the boring vegetable that got pushed to the side of the plate, this recipe might change your mind.

It starts with chunky wedges of cabbage that get a good sear until the edges caramelise, then they finish cooking in a rich tomato sauce packed with garlic, spices and a little pomegranate molasses for that sweet, tangy kick.

The best part is what happens at the end. A good layer of mozzarella, parmesan, crunchy breadcrumbs and pine nuts melts into the sauce and turns golden in the oven. It's kinda somewhere between a bake and a gratin, with plenty of crispy bits around the edges.

It's hearty enough to be dinner all on its own, but I also love serving it alongside grilled chicken or lamb.

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Cheesy cabbage bake with rich tomato sauce, pine nuts and parsley

Prep time: 15 minutes

Cook time: 55 minutes

Skill level: Low

Serves: 4-6

Ingredients

For the cabbage

½ green cabbage

2 brown onions, thinly sliced

4 tablespoons olive oil

4 garlic cloves, crushed

2 tablespoons tomato paste

400g tin crushed tomatoes

1 teaspoon baharat (Lebanese seven spice)

1 teaspoon dried mint

1 teaspoon salt

1 teaspoon pomegranate molasses

1 cup vegetable stock or water

For the topping

1½ cups grated mozzarella

½ cup parmesan

¼ cup breadcrumbs

1 tablespoon pine nuts

freshly chopped parsley

Method

Start by cutting the cabbage into quarters, then each quarter in half to make chunky wedges. Keep some core attached so they hold together.

Heat a large ovenproof pan on medium-high. Add half of the olive oil and then the cabbage wedges, cut-side down, until seared and golden. Turn to sear the other cut side too.

Remove the cabbage from the pan and set aside.

In the same pan add the remaining oil and onions. Cook the onions on medium-low heat for about 20 minutes until soft and deeply golden.

Add garlic, baharat, salt and mint.

Cook for about a minute.

Add tomato paste and cook for about 2 minutes to let it darken slightly.

Stir in tomatoes, pomegranate molasses and stock.

Arrange cabbage wedges back into the sauce.

Bake, covered, in a preheated oven at 200°C for 10–15 minutes until the cabbage starts softening. Remove from oven. (Test by inserting a knife or skewer into the thickest part. It should go in easily as with a cooked potato.)

Scatter with mozzarella and parmesan and sprinkle pine nuts and breadcrumbs over the top.

Pop back in the oven, uncovered, for a further 15-20 minutes until bubbling and golden at the edges.

Finish with chopped parsley, a squeeze of lemon and drizzle of pomegranate molasses.