Top the cabbage with 2 tablespoons of vegan butter. Gently swirl the Dutch oven to combine the water with the remaining liquid. ![]() Cover with aluminum foil or an oven proof lid and bake in the oven for 45 minutes.Ĭarefully remove the foil or lid and add 1 cup of water. To the bottom of the Dutch oven, add the prunes, olives, capers and Vegemite mixture and white wine. Microwave in intervals of 30 seconds, whisking in between each interval, until the Vegemite and stock are combined. ![]() In a medium heat proof bowl, add the Vegemite and vegetable stock. Then, rub the outside of the cabbage with olive oil and season assertively with salt and pepper. ![]() Trim the bottom of the cabbage so it will lay flat on the bottom of a Dutch oven.
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