STEWED CABBAGE WITH GOAT’S CHEESE & CHIMICHURRI - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE STEWED CABBAGE
• 1 large white cabbage, as young as possible (about 2kg)
• 4 cherry tomatoes
• 1 cayenne chilli pepper
• 3 garlic cloves
• 175ml white wine
• 10 sprigs zaatar or oregano
• 5 sprigs rosemary
• 5 sprigs sage
• 125ml olive oil
• FOR THE CHIMICHURRI
• 30g zaatar or oregano
• 1 spring onion
• 2 garlic cloves
• grated zest of 1 untreated lemon
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 100ml red wine vinegar
• 160ml olive oil
• 4 slices goat's cheese roll (such as Sainte-Maure de Touraine)