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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.