To complete your wood fired oven meal, here is a great vegetable dish that you can prepare well in advance and cook in the last 30 minutes before serving. We have had this accompanying roast pork, lamb & chicken and it goes well with all three, the optional chilli should be there as a hint, not a full blast of chilli!!

1 savoy cabbage or spring greens
1 sliced onion
1 finely chopped clove of garlic
1/2 green chilli (optional)
1 tin of plum tomatoes
3 sprigs thyme, finely chopped
1 tablespoon red wine vinegar
Salt & pepper

Remove the outer leaves of the cabbage and chop into quarters, remove the tough stalk and slice
Tip the tomatoes into a bowl and mash the tomatoes by hand until you have a smooth sauce
In a good sized cast iron casserole dish fry the onion & garlic in olive oil until soft
Add all other ingredients, give a good stir and place in the oven for 30 minutes (around 110-130c)

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1 Comment

  1. A great dish. I remember Grannie making this for us during WW2, but of necessity slightly different. No olive oil in our grocers so she used dripping or lard. The nicest was when there were a few rashers of bacon fat to fry off with the onion and leave in the mix. Weren’t no chillies either so 2 or 3 whole peppercorns went in. Grannie’s fresh bread added to the treat.

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