Bring the vegetable stock to the boil with the rosemary and
In a wide pan, heat the butter until nut-brown, then add the onion and cook over a high heat, stirring often, to caramelize it. Add the cabbage and thyme, and cover with a lid, then
Season well with salt and pepper, then tip the cabbage on to one of the polenta discs and sit the other disc on top – it may be easier to flip it on. If it breaks, it’s no drama, but do try to keep it in one piece – or at least two.
Don’t wash the pan out, but add 4 tablespoons of the olive oil to the pan and sauté the mushrooms and garlic until they’re just cooked. Add the balsamic vinegar and cook for another minute. Tip the contents of the pan on top of the second disc of polenta, sprinkle with the breadcrumbs and the remaining oil, and bake in the top of the oven until the crumbs go golden.
Although it can be reheated the following day.
© 2007 Peter Gordon. All rights reserved.