Baked White Cabbage with a Satay Style Sauce

Preparation:

1. Remove any of the cabbage's damaged outer leaves.
2. Cut it into 8 wedges - leave the core on. 2
3. Wedges are used per dish
4. Chop rosemary & sage
5. Cut the potatoes into wedges
6. Pick and wash lettuce leaves

Method:

1. Season the cabbage with salt and pepper and a little olive oil
2. Place 2 wedges of cabbage on to a chargrill and grill on both sides to get a charred affect
3. Transfer the chargrilled wedges to a bowl and allow to cool
4. Add chipotle glaze to the peanut butter. Mix well then massage into the cabbage
5. Place the marinated cabbage wedges into a pan and add a couple of tablespoons of water
6. Bake in the oven for at 180oC for 20-30 mins or until the cabbage is softened. Reserve some of the liquor
7. Place a pan on a medium heat add the breadcrumbs, rosemary, sage and oil. Mix and toss until golden and crispy
8. Season with salt & pepper and finish with lemon zest, mix well. Place to one side and allow to cool
9. Warm the tomato sauce in a pan until heated through. Season with salt and pepper and a squeeze of lemon
10. Add a little bit of the cooking liquor from the cabbage and stir
11. Heat the potatoes as per their packaging instructions, and toss with chopped chives, salt and pepper
12. Pour the tomato sauce into your chosen serving bowl
13. Place the cabbage into the bowl, and sprinkle with the herby breadcrumbs and crispy onions
14. Serve with the potatoes and lettuce leave on the side