VEGETARIAN

Oven-Baked Cabbage

Appetizers | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Instead of truffle oil, you can add sautéed mushrooms to the sauce.

Ingredients

White Cabbage - ½ pieces
Onion - 2.1 oz
Garlic - 1 clove
Butter - 2.1 oz
Coriander essential oil - 0.1 oz
Green peppercorns - 0.1 oz
10% cream - 3 fl oz
Olive Oil - 3 fl oz
Raw cane sugar - to taste
Truffle Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the cabbage into quarters, keeping the leaves attached to the core. Place them on a sheet of foil, season with salt and pepper, drizzle with olive oil, sprinkle with sugar, and place 20 grams of butter on each piece. Wrap the cabbage in the foil and place it in an oven preheated to 482°F for one and a half hours.

Step 2

Unwrap the cooked cabbage and drain the cabbage juices left in the foil, as they will still be useful. Remove several outer leaves from the cabbage and chop them.

Step 3

Coarsely chop the garlic and finely chop the onion. In a mortar, grind the coriander with black pepper. In a saucepan, heat the olive oil and butter. Sauté the onion and garlic, then add the coriander and pepper, cooking for 1–2 minutes. Next, add the chopped cabbage leaves and continue to sauté for a couple more minutes.

Step 4

Pour in the cream and 100 ml of water, and cook over medium heat for 5–7 minutes. Then blend with an immersion blender until smooth. Add truffle oil, salt, sugar, and pepper to taste, and simmer the sauce a little longer.

Step 5

Cut each quarter of the cabbage in half. Heat olive oil in a skillet and sear the cabbage 'steaks' over high heat until golden brown on both sides. Add a little water and continue to cook on medium heat for a couple more minutes.