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.
30 mins Preparation
2.5 hours Cooking Time
Fresh 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
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
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