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
Print Recipe
Pin Recipe 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.
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