Whole-roasted cabbage with feta cream and walnuts

Step 1/4

• ½ head white cabbage
• 3 shallots
• ½ bulb garlic
• 50 g butter
• 15 ml honey
• 15 g mustard
• salt
• pepper

• oven
• cutting board
• knife
• saucepan
• rubber spatula

Preheat the oven to 180°C/350°F. Halve shallots and garlic bulb. Remove stalk from cabbage. Melt butter in a small saucepan over low heat, then add honey and mustard and stir until smooth. Season with salt and pepper.

Step 2/4

• ½ l vegetable broth
• salt
• pepper

• ovenproof pot
• pastry brush

Transfer shallots and garlic to a stew pot and put cabbage on top. Brush cabbage with some butter mixture. Add half of vegetable stock and bake in the oven for approx. 45 min. with a lid. Then, add remaining vegetable stock and brush cabbage again with more butter mixture. Bake uncovered for another 90 min.

Step 3/4

• 22½ g walnuts
• 100 g feta cheese
• 15 ml olive oil
• ½ lemon
• ¼ tsp chili flakes
• 1½ sprigs thyme
• salt
• pepper

• frying pan
• food processor
• fine grater

Meanwhile, toast walnuts in a frying pan until golden brown. Add some walnuts, feta, olive oil, lemon zest and juice, chili flakes, and half of the thyme to a food processor. Season with salt and pepper, and blend to a smooth paste.

Step 4/4

• 7½ g walnuts
• 1½ sprigs thyme

• knife

Transfer cabbage to a plate and cut like a layer cake. Serve with feta cream, remaining walnuts, and remaining thyme. Enjoy!

Enjoy your meal!