Baked Pointed Cabbage Halves
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small pointed cabbage, approx. 700 g
- 1 liter vegetable stock
- 200 g cooked ham
- 50 g parmesan cheese
- 20 g almond (s), chopped
- 150 g crème fraîche
- salt
- Pepper, white, freshly ground
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Clean and wash the pointed cabbage and cut in half lengthways. So that the leaves stick together well, do not cut out the stalk. Cover the cabbage and cook for 10 minutes in the boiling vegetable stock. Then carefully lift out with the slotted spoon and drain well.
- Cut the ham into small cubes. Coarsely grate the parmesan cheese. Mix the ham with the almonds and crème fraîche and fold in the Parmesan cheese. Season this mixture with salt and pepper.
- Brush a baking dish with olive oil and place the halved cabbage in it. Spread the ham and cheese cream on top and bake everything in the 225 ° oven for about 20 minutes.
- Oven-warm baguettes are the ideal accompaniment.
- Tip:
- The pointed cabbage can be replaced by Chinese cabbage.
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