1 medium, white drumhead cabbage
5 tbsp olive oil
Sea salt, fresh ground black pepper
1 medium brown onion, finely diced
3-4 sprigs thyme
½ cup dry riesling
500ml pure cream
2 clove garlic, crushed
2 tbsp seeded mustard
3 large granny smith apples, peeled, cored, roughly chopped
100g streaky bacon, finely chopped
1 cup fresh sourdough breadcrumbs
Handful flatleaf parsley, finely chopped
200g Munster cheese, grated (substitute with Gouda if need be)
Preheat an oven to 220C.
Line a large baking tray with baking paper.
Cut the cabbage into wedges.
Place the cabbage wedges onto the baking tray and brush with 3 tbsp of olive oil.
Season with salt and pepper.
Roast for 35-40 minutes until charred and softened.
Meanwhile, place the onion, 1 tbsp of olive oil and a good pinch of salt in a medium saucepan and cook over a medium/high heat for 3-4 minutes to soften, without colour.
Add the thyme, white wine, and reduce by half.
Add the cream, garlic and seeded mustard.
Bring to a simmer, stirring, for 3 minutes and season to taste with salt and pepper.
For the apple sauce, place the apples in a small saucepan with ¼ cup water, cover with a lid Cook over a medium heat, stirring often until they are soft, for approx. 8-10 minutes.
Crush with a fork and set aside.
For the bacon breadcrumbs, fry the bacon in a pan, over a medium/high to render the fat Add the breadcrumbs and stir through.
Continue to cook, stirring often, until the bread and bacon become crisp and golden.
Use a little olive oil if necessary.
Place the cooked cabbage wedges into a baking dish and spoon the cream over
Bake for 20 minutes at 220C then remove from the oven.
Turn the top grill on, scatter the grated cheese over the dish and place back under the grill for 5 minutes to gratinate and the top becomes golden.
Serve the cabbages with the bacon breadcrumb and apple sauce.