Baked cabbage in truffle sauce

Prepare the cabbage. Take a medium-sized young cabbage head (both red and white can be used; the latter is slightly denser and takes a bit longer to cook), drizzle with olive oil, and sprinkle with salt and crushed black pepper. Wrap in two layers of foil and place in the oven at 230 degrees for 1.5–2 hours. If you have a charcoal grill, it should be cooked there — in an hour and a half the cabbage will reach the desired texture and acquire a great smoky aroma. Then unwrap the cabbage, remove the burnt outer leaves, and cut it into wedges.

Prepare truffle sauce. Melt butter in a saucepan, add coarsely crushed pepper and simmer for 2-3 minutes. Then add broth, salt, sugar to taste, a bit of white mushrooms (or truffle paste) and reduce by half. It's better for the sauce to boil; this will give it a thicker and smoother texture. Finally, add a little truffle oil.

Grill a few slices until they have a nice color and aroma. If using a pan, fry the slices in olive oil, adding smoky aroma with a sprig of rosemary that should be lit and left smoldering under the lid with the cabbage for 2 minutes.

Add the sautéed cabbage to the truffle sauce and simmer for 3-4 minutes. Place the cabbage on a plate, drizzle with the sauce it was cooked in, and sprinkle a little chives on top. If you have fresh truffle on hand, grate some over it.