Recipes

CARLY'S CABBAGE& ONION PANADE

Serves 6

INGREDIENTS:

6-8 tablespoons olive oil 

5 meduim or 3 large onions, finely sliced

2 garlic cloves, chopped

1 small green cabage (600-700g), core & tough stems removed

300 grams slightly stale, robust bread, such as sourdough

500ml hot vegetable stock

Sea salt & freshly ground black pepper

 

DIRECTIONS:

Heat half the olive oil in a large saucepan over a meduim heat.

Add the onions & stir.

Once they are sizzling, turn the heat right down & cover the pan. 

Cook gently, stirring from time to time, for about 30 minutes until the onions are soft & golden, removing the lid for the last 10 mintes or so.

Add the garlic & some salt & pepper halfway through cooking.

 

Meanwhile, preheat the oven to 180 degree C.

Shred the cabbage into 1cm strips. 

Cook in a steamer for about 4 minutes, or in a pan of boiling water until tender but not soft.

Drain really well.

 

Cut the bread into 2cm cubes & put into large bowl.

Add the remaining olive oil & some salt & pepper & toss well so the bread cubes are coated with the oil & seasoning.

 

Spread a third of the soft onions over the base of a large, fairly shallow oven dish, about 25cm in diameter; then scatter over one-third of the bread cubes.

Spoon half the cabbage evenly over the top.

Repeat these layers, then finish with the rest of the onions & bread.

Make sure your stock is piping hot, then pour it over the dish, allowing it to soak into the bread cubes.

 

Cover the dish with foil & bake for 30 minutes, then remove the foil & bake for a further 30 minutes until golden brown & bubbling.

Let the dish settle for 10-15 minutes, then serve.

 

Variation: The cabbage can be swapped out for Cavolo Nero or Silverbeet leaves

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