Recipes
Roasted cabbage with onion and sourdough cream
30 minutes
Preparation time
2 hours 40 minutes
Cooking time
4 serves
Serves
Ingredients
1 small to medium white cabbage approximately 1.4kg
4 medium onions, skin on
Olive oil
Salt to taste
Sourdough cream
Roasted pulp of 4 onions, outside skins removed
300ml reduced chicken stock
60g sourdough, roughly chopped
2 tbsp Dijon mustard
50g butter
50ml white wine vinegar
80ml cream
½ cup chives, finely chopped
To serve
¼ cup olive oil
Juice of ½ lemon
Salt to taste
Method
Roasted cabbage and onion
- Using a thin metal skewer, put a few deep holes into the cabbage and the onions.
- Place on a grilling and roasting insert onto a multi-purpose tray and drizzle some olive oil and salt over the cabbage and rub it into the cabbage. Place the whole onions around it.
- Place into the oven on Moisture Plus Fan Plus at 160°C for 2 hours and 10 minutes with 3 bursts of steam, releasing each burst of steam 40 minutes apart.
- Remove the onions and continue cooking the cabbage for another 30 minutes.
- Turn off the oven and rest in the oven for 20 minutes.
Sourdough cream
- In a saucepan add onion pulp, chicken stock, cream and sourdough then bring to a light boil on medium heat, induction setting 6 and remove from heat.
- Add vinegar and place into a blender and blend till smooth.
- Return into the saucepan and set on low heat, induction setting 2, whisk in mustard and butter. Check seasoning, add chives and set induction to Keep Warm setting.
To serve
- Combine olive oil and lemon juice.
- Remove cabbage from the oven and portion into even wedges.
- Season with salt and brush with olive and lemon juice.
- Serve with sauce.
Hints and tips
- Chicken stock can be replaced with vegetable stock for a vegetarian alternative.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.