Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 100g butter, softened
- 2 tbsp sundried tomato paste
- 2 small preserved lemons (or 1 large), seeds and flesh discarded, rind finely chopped
- ½ tsp pul biber (chilli flakes), plus extra to serve
- 1 tsp cumin seeds
- 1 small Savoy cabbage
- 200g Greek-style yogurt
- 1 garlic clove, finely chopped
- 10g dill, finely chopped
- flaked almonds, to serve
- cooked rice, to serve
Method
- STEP 1
Mash the butter, tomato paste, preserved lemon, chilli flakes and cumin with some seasoning. Will keep covered and chilled for a week.
- STEP 2
Cut the cabbage through the core into 6-8 wedges. Spread half the spiced butter over the base of a large ovenproof dish and tuck the wedges on top. Use your hands to spread the rest of the butter over the cabbage, working it in between the leaves.
- STEP 3
Heat the oven to 180C/160C fan/gas 4. Add 100ml water to the dish and cover tightly with foil. Roast for 35 mins, then remove the foil and return to the oven for 15 mins until the cabbage has caramelised.
- STEP 4
Meanwhile, mix the yogurt, garlic and most of the dill with a pinch of seasoning. Spoon the cabbage juices over the top of each wedge, scatter with the remaining dill, extra pul biber flakes and flaked almonds. Serve the cabbage with the garlic yogurt and cooked rice, if you like.
