Roast Cabbage with Chana Dal and Sauerkraut

This is inspired by a dish that my colleague Michal Nowak cooks every Christmas. I know we’re very much over festivities by now, but this is an absolute keeper for all the winter months. The secret? The combination of butter, time and heat, which do all the work, comfort-wise, while the sauerkraut keeps everything fresh and in line.

1 small cabbage (660g), cut into 6 wedges

2 tbsp olive oil

Fine sea salt and black pepper

400g ready-cooked chana dal (we use Oddpods), or 200g dried chana dal soaked overnight in plenty of water

3 bay leaves

150g sauerkraut, homemade or bought

2 garlic cloves, peeled and crushed

1½ tsp caraway seeds, toasted

60g unsalted butter

¼ tsp ground turmeric

1 litre chicken or vegetable stock

subheading: To serve:

60g creme fraiche

10g parsley leaves, finely chopped

Directions at theguardian.com

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