White cabbage with tomatoes and pecorino

Ingredients for 4 servings:

• 1 white cabbage
• 200 g tomatoes
• 6 tbsp olive oil
• 4 cloves garlic
• 250 ml vegetable stock
• 100 g smoked tofu
• 1 bunch of basil
• 50 g cheese (Pecorino)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the outer leaves of the cabbage and quarter them (including the stalk). Dice the tomatoes. Heat olive oil in a large roasting pan and fry the cabbage wedges with the tomatoes. Add finely chopped garlic cloves, season with pepper, and deglaze with the vegetable stock. Cover the roasting pan and simmer the cabbage over low heat for about 25 minutes, or until al dente. Remove the cabbage wedges and season the stock with salt and pepper, along with finely chopped basil leaves, and purée in a blender with the smoked tofu. Pour the sauce over the cabbage and sprinkle with grated pecorino cheese. Serve best with rice.