Roast cabbage with chana dal and sauerkraut

Prep:30minCook:1h 30min

This is inspired by a dish that my colleague Michal Nowak cooks every Christmas. I know we’re very much over festivities by now, but this is an absolute keeper for all the winter months. The secret? The combination of butter, time and heat, which do all the work, comfort-wise, while the sauerkraut keeps everything fresh and in line.

Updated at: Sun, 21 Jan 2024 04:42:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories723.1 kcal (36%)

Total Fat35.2 g (50%)

Carbs80.1 g (31%)

Sugars20.5 g (23%)

Protein29.4 g (59%)

Sodium856.6 mg (43%)

Fiber22.7 g (81%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

660gcabbage

small, cut into 6 wedges

2 Tbspolive oil

fine sea salt

black pepper

400gchana dal

ready-cooked aked overnight in plenty of water

150gsauerkraut

1 ½ tspcaraway seeds

toasted

60gunsalted butter

¼ tspground turmeric

1 litrechicken stock

To serve

60gcreme fraiche

10gparsley leaves

finely chopped

Instructions

Step 1

Heat the oven to 240C (220C fan)/475F/gas 9. Put the cabbage and oil in a round, 28cm ovenproof casserole dish with a half-teaspoon of salt and a good grind of black pepper, mix to combine, then roast for 25-30 minutes, until charred in places.

Step 2

If you’re using dried chana dal, discard the soaking water, then put the dal in a pan with plenty of salted water, bring to a boil and simmer for 35-40 minutes, until tender. Drain and discard the cooking water.

Step 3

Put the cooked dal in the cabbage pot, add all the other ingredients, season with a half-teaspoon of salt and a good grind of black pepper, and mix gently to combine. Cover the pot with a lid or foil, then bake for 45 minutes, until the mix is soft and buttery. Uncover and cook for another 10-15 minutes, until the tops of the cabbage wedges have darkened.

Step 4

Spoon over half the creme fraiche, scatter over all the parsley, and serve straight from the pot with the remaining creme fraiche on the side.

View on theguardian.com

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