Braised Cabbage with Cheesy Polenta

Ingredients (Serves 4)

This is one of my favourite ways to enjoy cabbage – sweet, tangy, and just a little bit spicy, served over creamy cheesy polenta. It makes a comforting, hearty dish that really lets the cabbage shine.

You’ll need:

• 1 cabbage (green or sweetheart works best)

• 1 onion

• Olive oil

• A pinch of salt

• A fresh chilli (optional, to taste)

• 1 tbsp harissa paste (adjust to your liking)

• 2 tbsp garlic honey (or honey + 1 small clove of garlic)

• Juice of 1 lemon

• Juice of 1 orange

• Juice of 1 lime

For the polenta:

• 150g polenta (quick-cook is fine)

• 600ml water (or half water, half milk for extra creaminess)

• 40g butter

• 75g cheese (cheddar, mozzarella, or whatever you have to hand)

How to make it:

1. Roast the cabbage

   • Preheat your oven to 180°C.

   • Cut the cabbage into wedges or thick slices and slice the onion.

   • Place in a roasting dish, drizzle with a little olive oil, add 50ml water and a pinch of salt.

   • Cover tightly with foil and bake for 20 minutes.

2. Mix the flavour paste

   • In a bowl, mix together the harissa paste, chopped chilli (if using), garlic honey, and the juice of the lemon, orange and lime.

3. Finish the cabbage

   • Remove the foil from the cabbage and pour over the harissa–citrus mix.

   • Return to the oven, uncovered, for 15–20 minutes until the cabbage is tender and lightly caramelised.

4. Make the cheesy polenta

   • While the cabbage finishes, bring the water (or water/milk mix) to a simmer.

   • Slowly whisk in the polenta and stir until thick and creamy (5–10 minutes for quick polenta).

   • Stir in the butter and cheese until smooth.

5. Serve and enjoy

   • Spoon the cheesy polenta into bowls and top with the braised cabbage and onions, making sure to drizzle over those delicious juices.

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🌱 Tip: This dish is perfect on its own, or you can serve it alongside roast chicken, grilled fish, or grilled halloumi.