1 large white cabbage
2 tbsp olive oil
65g smoked pancetta cubes
1 large garlic clove, finely chopped
2 tsp roughly chopped fresh thyme leaves, plus a handful whole leaves
4 tbsp white wine
3 tbsp grated Parmesan
Preheat the oven to gas 6, 200°C, fan 180°C. Cut 4 thick slices (about 1-1½cm) from the middle of the cabbage. Leave the core attached to hold the steaks together. Line a baking sheet with foil and brush with half the oil. Add the steaks and brush with the remaining oil. Season and roast for 30 mins, carefully flipping halfway.
Meanwhile, heat a nonstick frying pan over a high heat. Dry-fry the pancetta until just crisp, then add the garlic, chopped thyme and white wine. Cook for 1 min or until the wine has reduced and become syrupy.
Remove the steaks from the oven, spoon over the pancetta mix, then sprinkle over the Parmesan and whole thyme leaves. Return to the oven for 5 mins until tender.
Tip: Make the most of white cabbage while it’s in season in the spring. It has a distinctive peppery bite and is perfect for adding bite to many recipes.
Recipe by smart cooking