Roast Cabbage with Parmesan Sauce
2 cloves of garlic
1 white cabbage
30g plain flour
Preheat the oven to 200C/gas mark 6. Peel garlic and crush them to a paste with a little salt. Put the garlic into a small mixing bowl and stir in 2 tbsp of olive oil and an equal amount of lemon juice. Season with a generous grinding of black pepper.
Slice cabbage into discs about 3cm thick then place them, just touching, on a baking sheet. Spoon the garlic and lemon juice dressing over the cabbage and roast for 25-30 minutes. Turn the cabbage over, dust the top of each piece of cabbage with 1 tbsp of grated parmesan and continue cooking for 15 minutes.
While the cabbage cooks, bring milk to the boil with a couple of bay leaves and half an onion, then remove from the heat and leave to infuse.
Melt butter in a saucepan, stir plain flour and cook over a moderate heat for a couple of minutes. Add the milk, strained through a sieve, and stir until smooth, then leave to simmer over a very low heat for 15 minutes while the cabbage roasts.
Tear a couple of slices of sourdough into small pieces and grill until crisp, brushing them with a little oil as they cook.
Stir some grated parmesan (50g) into the sauce then season to taste with a little salt (you won’t need much), some black pepper and, if you like, a little smoked paprika. Lift the cooked cabbage on to plates, spoon over some of the cheese sauce then finish with the fried bread.