This is pure comfort food. Dish this up as a vego main course or serve alongside anything from roast chook to Sunday roast beef. Leftovers are so good so even if you are cooking for one or two people, make it all and enjoy it for the next few days.
This recipe was made in collaboration with our friend Chef Tom Walton!
- Preheat an oven to 220C and line a baking tray with baking paper.
- Place the cabbage wedge onto the tray, brush with olive oil and season with salt and pepper. Roast them for 15 minutes until lightly charred and beginning to soften.
- Meanwhile, place a small saucepan over a medium/heat and add 2 tbsp of olive oil, the leek, garlic, and a good pinch of salt. Cook this, stirring often, for 3 minutes then add the cream, milk and bring to simmer for 1 minutes. Adjust the seasoning – seasoning a little higher, as this will coat the potatoes and absorb into them as they cook.
- Thinly slice the potatoes into rounds and place into a baking dish. Pour over 1/3 of the leek cream and mix well then evenly distribute these around the bottom of the baking dish. Top with the roast cabbage, wedges, and the spoon the remaining leek cream over all the cabbages.
- Cover this with crumpled baking paper and foil and roast for 25 minutes at 220C then remove the covering and continue to bake for another 25 minutes at 200C, until the potatoes are cooked and meltingly soft.