This recipe is in the Gourmet Traveller 2021 Annual, an always reliable and always excellent publication.
So much so, we have had whole long-weekends revolve around their annual collections of the best and most popular receipts from their magazine across the year.
This dish is seriously delicious.
It’s also simple.
And it is unquestionably 1-hat territory, if not nudging some of the 2-hat dining rooms winning their hats around simplicity and brilliant execution.
What a way to start a meal.
2 tbsp extra-virgin olive oil
1 Savoy cabbage (600gm) cut into wedges
1 c each dry white wine and vegetable stock
80gm butter, chopped
4 garlic cloves, thinly sliced
4 banana prawns, peeled and finely chopped
1 tsp caraway seeds
240gm canned chestnuts, sliced
1/2 c thickened cream, warmed
1 tbsp finely chopped chives, to serve
- Preheat the oven to 220c. Heat half the oil in a large, non-stick frying pan over high-heat. Cook cabbage cut-side down until charred, and flip and do the same with the other cut-side. Transfer to a large roasting pan.
- Pour wine and stock over the cabbage and dot with half the butter. Roast until tender, turning halfway: about 20 minutes.
- Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat. Add garlic and cook until just golden and fragrant. Add remaining butter and cook until starting to foam. Add prawn meat, caraway seeds and chestnuts, season with salt and pepper and cook, stirring occasionally, until prawns are just cooked through. Add the cream and cook until combined.
- Serve cabbage wedges with prawn and chestnut mix, topped with chives.