INGREDIENTS
1 small to medium white cabbage approximately 1.4kg
4 medium onions, skin on
Olive oil
Salt to taste
Sourdough cream
Roasted pulp of 4 onions, outside skins removed
300ml reduced chicken stock
60g sourdough, roughly chopped
2 tbsp Dijon mustard
50g butter
50ml white wine vinegar
80ml cream
½ cup chives, finely chopped
To serve
¼ cup olive oil
Juice of ½ lemon
Salt to taste
METHOD
Roasted cabbage and onion
- Using a thin metal skewer, put a few deep holes into the cabbage and the onions.
- Place on a grilling and roasting insert, set in a multi-purpose tray and drizzle some olive oil and salt over the cabbage and rub it into the cabbage. Place the whole onions around it.
- Place into the oven on Moisture Plus Fan Plus at 160°C for 2 hours and 10 minutes with 3 bursts of steam, releasing each burst of steam 40 minutes apart.
- Remove the onions and continue cooking the cabbage for another 30 minutes.
- Turn off the oven and rest in the oven for 20 minutes.
Sourdough cream
- In a saucepan add onion pulp, chicken stock, cream and sourdough then bring to a light boil on medium heat, induction setting 6 and remove from heat.
- Add vinegar and place into a blender and blend till smooth.
- Return into the saucepan and set on low heat, induction setting 2, whisk in mustard and butter.
- Check seasoning, add chives and set induction to Keep Warm setting.
To serve
- Combine olive oil and lemon juice.
- Remove cabbage from the oven and portion into even wedges.
- Season with salt and brush with olive and lemon juice.
- Serve with sauce.
Hints and tips
- Vegetable stock can be used in replace of chicken stock for vegetarian option.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America - spending time in New York, Melbourne, Sydney and Auckland’s best. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
