January can be quite a bleak month ingredients wise in a kitchen. The excitements of spring produce are months away and the comforts of autumnal blackberries, squashes and pumpkins a distant memory.
My favourite ingredient this January is the ‘January King Cabbage’ a firm textured cabbage, with a hint of redness to the leaves, a little tighter packed than the familiar Savoy cabbage. Available for little more than 4 weeks, they make a vehicle for strong, bold and exciting flavours.
Too often the cabbage is viewed as the side dish to a Pork Chop, or the base for a mayonnaise-ridden coleslaw but it should be something to be celebrated and enjoyed as dish in its own right.
Here’s possibly one of the simplest ‘recipes’ (and I use that word loosely as it’s more a combination of flavours) for our January King Cabbage, Anchovy, Rosemary Crumb and Goat’s Curd Dish.
January King Cabbage, Anchovy, Rosemary Crumb and Goat’s Curd:
1 January King Cabbage
100g Goats Curd
Remove the outer leaves of the cabbage before cutting into 6 even sized wedges. Place a pan onto a high heat and add half of the butter. Once the butter is hot, add the cabbage wedges and fry until browned on both cut sides. Place in a tray and pour over the stock. Cover in foil and place into a preheated oven at 180c for about 15-20 minutes until the cabbage is tender.
In the meantime, add the remainder of the butter into a pan, before adding the anchovies, chopped rosemary and breadcrumbs. Fry until golden.
To serve; place the cabbages on a serving plate, sprinkle with the crumb and dollop on the goats curd.
Enjoy as a light lunch, or a vegetable starter.