6

Whole roasted

cabbage cake

SERVES 8 // PREP TIME 5 MINS

// COOK 5 HRS

“The best kind of cabbage to

use for this recipe is a flatter,

oval kind of spaceship-shaped

white cabbage,” says Gal.

“Choose a cabbage that’s

not too heavy. The heavier

cabbages are denser with

the layers of leaves closer

together, so the texture

is not as soft and silky.”

1 small (about 2½-3kg) white

cabbage

200 gm unsalted butter, diced

Sour cream, to serve

1 Preheat oven to 150°C.

Remove loose outer leaves of

cabbage, then place cabbage

in a large ovenproof pot or

casserole to fit snugly. Add

enough water to fill pot one-third

full. Scatter over butter and

sprinkle with 1 tsp salt, then bring

to the boil. Cover with baking

paper, then with a lid, and bake,

checking every couple of hours

and adding more water if

needed, until cabbage is soft

and you can easily put a knife

through it (4½-5 hours).

2 Remove lid and baking

paper and continue cooking

until top of cabbage is deep

golden brown (20-30 minutes).

Transfer cabbage to a serving

plate and keep warm.

3 Reduce cooking liquid over

high heat until it’s a thick and

shiny sauce (20-30 minutes).

4 Slice cabbage into wedges

like a cake and serve with

sauce spooned on top with

a dollop of sour cream.

Bag of green beans

SERVES 4-6 // PREP TIME 5 MINS

// COOK 10 MINS

“This is an evolution of an

Israeli dish,” says Gal. “We

used to go to the Palestinian

territories in East Jerusalem

to get beans because there,

produce is farmed traditionally

and is much better. When Eyal

came here and saw how many

varieties of beans there were,

he decided the Australian

version would include at least

six diferent varieties of bean.

We serve them in a paper bag

because it looks good that way.

And it saves on washing up.”

200 gm sea salt

500 gm green beans, or a

variety of beans and peas

½ garlic clove, finely grated

Juice and finely grated rind

of ½ lemon

2-3 tbsp extra-virgin olive oil

1 Add salt to 5 litres of water

in a large saucepan and bring

to the boil. Add beans and boil

until they start to soften or

are cooked to your liking

(6-8 minutes for soft beans;

if using more than one kind,

cook them separately). Drain

and refresh in a big bowl filled

with ice-cold water to stop the

cooking and keep a bright

green colour for the beans.

When completely cold, drain

beans and set aside in a

strainer to drain completely.

2 Put beans in a bowl big

enough to mix. Add garlic,

lemon juice and rind, and olive

oil, mix well, season to taste

with sea salt and serve.

Whole

roasted

cabbage

cake

Bag of

green

beans

THESE PAGES

Copper spoon

(in sour cream) and

long spoon (in salt)

from Quies. Linen

napkin (right page)

from Hale Mercantile

Co. Bowl (with beans)

from Ondene. All

other props stylist’s

own. Stockists p192.

98 GOURMET TRAVELLER