Pointed Cabbage from Oven

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	40 mins
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 pointed cabbage
2 teaspoons salt
250 ml buttermilk or cream
2 teaspoons spices made from parsley leaves, chives, onions, pepper, dill tips, paprika, caraway seeds
2 tablespoon sunflower oil for the mold
2 tablespoon parmesan, grated

Instructions

Wash the pointed cabbage and remove the outer leaves if necessary. Then cut in half and then quarter. Generously remove the stalk.
Take an ovenproof dish and oil. Now place the quarters in the dish with the cut surface facing up and salt each piece. Then let it steep for at least 30 minutes. This makes the pointed cabbage softer and milder.
Preheat the oven to 220 ° C top / bottom heat in good time.
Spread the remaining spices on the quarters and cook covered for 20 minutes on the 2nd rack from the bottom.
In the meantime, mix the buttermilk or cream with the parmesan. After the first 20 minutes, take the pointed cabbage out of the oven, spread the Parmesan mixture over the pointed cabbage and cook for another 20 minutes, this time without a lid.

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.