Recipe 05 ➺ Clementine Day
Roast Cabbage with Chilli Tahini Yoghurt
A fashion educator by trade, Clementine Day is a self-taught cook who began sharing her beautiful recipes during the infamous Melbourne lockdown of 2020. The evolving project titled Some Things I Like to Cook quickly gathered a following, drawing a meaningful connection between food, people and play.
The team at Sometimes Always have been following Clem’s food journey, admiring her dynamic palate and ability to create visually aesthetic and aspirational dishes. Impress your friends with Clem’s divine Roast Cabbage with Chilli Tahini Yoghurt and Pangrattato.
Ingredients & Method
TIMING
30 mins Preparation
2.5 hours Cooking Time
Feeds 4-6
INGREDIENTS
1 whole cabbage
A small handful of chopped mint, parsley and dill (roughly 1⁄4 cup total)
Tarragon & some spare dill for topping
Extra tablespoon of olive oil
1/4 cup olive oil
1/2 cup veg stock
1 teaspoon fermented red chilli paste (or regular red chilli paste/harissa)
1/2 Greek yoghurt
1 teaspoon tahini
1 teaspoon caraway seeds (fennel seeds will work here too)
1 teaspoon ground coriander
1 teaspoon salt
1⁄2 cup breadcrumbs
30 mins Preparation
2.5 hours Cooking Time
Feeds 4-6
INGREDIENTS
1 whole cabbage
A small handful of chopped mint, parsley and dill (roughly 1⁄4 cup total)
Tarragon & some spare dill for topping
Extra tablespoon of olive oil
1/4 cup olive oil
1/2 cup veg stock
1 teaspoon fermented red chilli paste (or regular red chilli paste/harissa)
1/2 Greek yoghurt
1 teaspoon tahini
1 teaspoon caraway seeds (fennel seeds will work here too)
1 teaspoon ground coriander
1 teaspoon salt
1⁄2 cup breadcrumbs
METHOD
Preheat oven to 180C. Score a cross into the base of the cabbage stalk, about 3-4cm deep.
Place the cabbage into a Dutch oven and pour the stock into the bottom. Smother the top with the olive oil, ground coriander, caraway seeds and salt and rub into the skin with your fingers. Cover with a lid (or foil if you’re using a lidless pot) and cook in the oven for 1.5 hours.
Remove the lid and continue cook for a further 45-60 minutes, until crunchy and brown on the outside, but tender inside if pierced with a butter knife. In a small bowl combine yoghurt, chilli, tahini and chopped herbs. Taste and adjust quantities or add salt/pepper if desired.
In a frypan over medium heat, warm the extra tablespoon olive oil and add breadcrumbs and salt, toast, tossing frequently, until golden brown. Smear the yoghurt on the bottom of a plate, top with cabbage and then top with extra herbs and toasted breadcrumbs.
Serve and enjoy!
Preheat oven to 180C. Score a cross into the base of the cabbage stalk, about 3-4cm deep.
Place the cabbage into a Dutch oven and pour the stock into the bottom. Smother the top with the olive oil, ground coriander, caraway seeds and salt and rub into the skin with your fingers. Cover with a lid (or foil if you’re using a lidless pot) and cook in the oven for 1.5 hours.
Remove the lid and continue cook for a further 45-60 minutes, until crunchy and brown on the outside, but tender inside if pierced with a butter knife. In a small bowl combine yoghurt, chilli, tahini and chopped herbs. Taste and adjust quantities or add salt/pepper if desired.
In a frypan over medium heat, warm the extra tablespoon olive oil and add breadcrumbs and salt, toast, tossing frequently, until golden brown. Smear the yoghurt on the bottom of a plate, top with cabbage and then top with extra herbs and toasted breadcrumbs.
Serve and enjoy!