Italian Cauliflower by Jamie Oliver
4 servings
120 minutes
Anchovies, tomatoes, onions, olives - all these are typical components of most Italian sauces. They are served with Milanese steak and are used to prepare the Sicilian vegetable ragout caponata. As a result, Jamie Oliver has made a monumental but light meal from a head of cabbage. It is gobbled up in a moment and is ideal for large groups.
1
Peel the onion, cut it into quarters, and separate into layers.
- Onion: 3 heads
2
Place the onions in a pot that can later be moved to the oven, with a diameter of 20–25 cm (to fit the whole cabbage head and leave some space around). Put the pot on fairly high heat. Pour in 1 tablespoon of olive oil, add anchovies, and sauté while stirring until the onions start to become translucent.
- Onion: 3 heads
- Anchovies: 6 pieces
3
Add minced garlic. Crush the olives, remove the pits, and add them to the pot as well. Cook, stirring, for another 2 minutes.
- Garlic: 3 cloves
- Green olives: 6 pieces
4
Pour in the wine and add the saffron soaked in water.
- Dry white wine: 500 ml
- Saffron: pinch
5
Wash the cabbage, remove wilted leaves, and leave fresh ones. Cut the stem so that the head is stable, then make a deep cross cut on the stem with a sharp knife to make it easier to divide the head into segments.
- Cauliflower: 1 piece
6
Place the cabbage in a dish with onion sauce, drizzle with 1 tablespoon of olive oil. Scoop the sauce and generously pour it over the cabbage. Bring the sauce to a boil on the stove, then carefully transfer the pot to a medium level preheated oven at 180 degrees.
- Cauliflower: 1 piece
7
Bake the cabbage for about 1.5 hours; check readiness with a sharp knife or skewer—the cooked head should pierce easily. Occasionally drizzle the cabbage with onion sauce. Remove the pot from the oven, carefully transfer the head to a large dish, drizzle with onion sauce and all the juices collected at the bottom of the pot, and serve this way. At the table, cut the cabbage into segments with a long sharp knife. Serve as a standalone dish or as a side to meat.
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