Cabbage in the oven
4 servings
120 minutes
Under the prosaic name "cabbage in the oven" hides the eternal fairy tale about Cinderella with her sudden transformation. Spices and drops of truffle oil act as ballroom slippers, thick creamy sauce acts as a gilded carriage, and the role of the fairy godmother is played by the one who will prepare all this - maybe not you, but someone - must make an effort so that this aphoristic plot is formed on the plate, when a banal quarter of a head of cabbage acquires the status of a delicacy. In general, you can build a big forest of metaphors, but in order not to get completely lost, it is better to go straight to the recipe.
1
Cut the cabbage into quarters so that the leaves stay on the core. Place them on foil, season with salt and pepper, drizzle with olive oil, sprinkle with sugar, and add 20 grams of butter to each piece. Wrap the cabbage in foil and place it in an oven preheated to 250 degrees for one and a half hours.
- White cabbage: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
- Cane sugar: to taste
- Butter: 60 g
2
Unwrap the prepared cabbage, drain the cabbage juices left in the foil, they will still be useful. Remove a few top leaves from the cabbage and chop them.
- White cabbage: 0.5 piece
3
Chop garlic coarsely, finely chop onion, and grind coriander with black pepper in a mortar. Heat olive and butter in a saucepan. Sauté onion with garlic, add coriander and pepper, sauté for 1-2 minutes, then add chopped cabbage leaves. Fry for a couple more minutes.
- Garlic: 1 clove
- Onion: 60 g
- Coriander seeds: 3 g
- Black peppercorns: 3 g
- Olive oil: 100 ml
- Butter: 60 g
- White cabbage: 0.5 piece
4
Pour in the cream and 100 ml of water, cook over medium heat for 5-7 minutes. Then blend until smooth. Add truffle oil, salt, sugar, and pepper to taste, and simmer the sauce a bit more.
- Cream 30% fat: 100 ml
- Salt: to taste
- Cane sugar: to taste
- Ground black pepper: to taste
- Truffle oil: to taste
5
Cut each quarter of the cabbage in half. Heat olive oil in a pan and fry the cabbage 'steaks' on high heat until golden brown on both sides. Add a little water and cook on medium heat for a couple more minutes.
- White cabbage: 0.5 piece
- Olive oil: 100 ml
- White cabbage: 0.5 piece
6
Add creamy sauce to the pan and braise the cabbage in it, pouring the sauce over it to penetrate between the leaves.
- Cream 30% fat: 100 ml
- White cabbage: 0.5 piece
7
Place the prepared cabbage on a plate and drizzle it with sauce again.
- Cream 30% fat: 100 ml
