The seasons have changed bringing with it a new array of exciting vegetables and Savoy cabbage is always an autumnal delight.  I have combined a few techniques and bits and pieces found in my fridge and pantry to add a comforting note to satisfy our closing in evenings.

Ingredients

Serves 4-6

100g stale bread, roughly torn

1 tsp fresh thyme or rosemary leaves

25g parmesan cheese

1 large Savoy cabbage, cut into 8 wedges

2 onions, peeled and cut into 5 mm wedges

2 Tbsp butter

1 Tbsp oil

2 garlic cloves, sliced thinly

200 ml vegetable or chicken stock

150g cheddar cheese, or anything you have in your fridge, cut into bite sized pieces

Salt and cracked pepper

Method

Preheat the oven to 200C

Begin by making the bread crumb topping.  Place the bread into your food processor along with the thyme, parmesan and a little salt and cracked pepper. Whizz until coarse crumbs occur.  Add 1 tablespoon of oil. Mix to combine. Set aside.

Heat the butter, remaining 1 tablespoon of oil in a large fry pan.  Add the onions and garlic to the pan and cook briefly for a minute or two.  Add the cabbage wedges amongst the onions and fry for 1-2 minutes each side so you get a little colour.  Carefully remove from the fry pan and place in a suitable sized oven dish. Add the chicken stock to the fry pan and let the stock bubble for a minute and stir to remove and bits which may have stuck to the bottom.  Pour this over the cabbage. Season lightly with salt and cracked pepper. Dot over the cheese and finish with the bread crumbs.

Bake for 15-20 minutes or until the cabbage has absorbed the stock and softened the cabbage and the crumbs are golden and crispy.