I’ve really enjoyed seeing my garden come to life recently and this week I wanted to play with two occasionally unsung heroes of the kitchen – cabbage and rice.
Not only is cabbage budget friendly, it’s a nutrient-rich base that soaks up rich flavours like the Parmigiano Reggiano and mustard I use in this recipe. Pair it with a fluffy long grain rice for a satisfying texture and intense flavour absorption to elevate the experience and make it a filling new household staple.
CAESAR CABBAGE WITH RICE FILLING
SERVES: 2
For the cabbage
1 white cabbage, cut into 4 wedges
250g cooked Spekko Long Grain Rice
100g pancetta, baked till crispy,divided
40g Parmigiano Reggiano, grated
10g dill, washed, chopped
10g parsley, washed, chopped
15ml Dijon mustard
45ml olive oil, for drizzling
For the dressing
2 egg yolks
3 anchovy fillets, chopped
30ml Dijon mustard
1 large garlic clove, minced
180ml olive oil
Juice and zest of 1 lemon
40g Parmigiano Reggiano, grated
10g dill, washed, chopped
10g parsley, washed, chopped
Salt
Freshly ground black pepper
Preheat the oven to 190C
Steam cabbage wedges for 8 minutes, remove and place on a roasting tray.
To make the dressing
In a large bowl, add the egg yolks, anchovy, Dijon mustard, garlic and mix together.
Using a whisk, drizzle in the olive oil a little bit at a time while whisking to emulsify the dressing.
Whisk in the lemon juice, zest and Parmigiano Reggiano.
Add the dill and parsley, mix.
Season with salt and freshly ground black pepper.
In a large bowl, mix the rice and dressing together.
Break half of the pancetta into the rice mix and combine.
Fill the rice wedges with the rice mix.
Brush the cabbage wedges with 15ml Dijon mustard.
Drizzle the wedges with 45ml olive oil.
Season the wedges with salt and freshly ground black pepper.
Bake in the oven for 25 minutes, remove once golden and crisp.
To serve
Plate the cabbage and top with grated Parmigiano Reggiano, broken up pancetta, dill and parsley.
Enjoy!
