Ingredients
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
STEP 1
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.
STEP 2
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.
STEP 3
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