Recipes

The Sportman’s pot roast red cabbage (with a little twist)

Pot roast red cabbage, goat’s cheese cream with roasted hazelnuts. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Jan 16 2021 - 05:55
Serves: 6
Course: Side Dish
Cooking Time: 2 hrs 0 mins
Ingredients
  • 1 medium red cabbage, tough outer leaves removed
  • 150g butter
  • A good sprig of thyme
  • Salt and pepper
  • 150g soft goat’s cheese
  • 100g natural yoghurt
  • A drizzle of rapeseed oil
  • Apple jelly to serve

1 Set the oven to 140 degrees Celsius, or equivalent.

2 Cut the cabbage in half and put in a heavy pot with a lid.

3 Add the butter, thyme, salt and lots of black pepper.

4 Cover the pot and place in the oven for 1½ hours, basting the cabbage once or twice during cooking.

5 When the core of the cabbage is soft, remove from the oven and set aside with the lid on.

6 To make the goat's cheese dressing, blend the goat's cheese with the yoghurt and rapeseed oil (use a handblender).

7 To serve, cut the cabbage into six wedges and place on warm plates and drizzle the goat's cheese around the cabbage along with intermittent blobs of apple jelly.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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