This cabbage dish has so many deep flavors and it is simple, yet impressive.
Cut the hard stem out of the cabbage.
Put the water and wine in a large pot and bring to boil. Add the cabbage, carrot, onion, celery root chunks, parsley, peppercorns and salt.
Once it starts boiling, lower the fire and cook for one hour. Take out the cabbage and slice it into steak shapes.
Put the cabbage steaks and all the liquid and vegetables from the pot into a baking tray and bake it in the oven on 180°C (fan oven) for 1.5 hours until golden brown.
All the liquid should be reduced by then. Add some olive oil and serve with fresh Thymian and vegan yogurt.