Whole-roasted cabbage with feta cream and walnuts

Whole-roasted cabbage with feta cream and walnuts

Based on 27 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Roasting a whole cabbage results in a slightly sweet, almost caramelized, head of leaves. Treat this dish as if it’s any Sunday roast and serve it with a variety of side dishes, or use it as the star of your meatless Christmas dinner."

Difficulty

Easy 👌

Preparation

20 min

Baking

135 min

Resting

0 min

Ingredients

2Servings
½ head
white cabbage
3
shallots
½ bulb
garlic
50 g
butter
15 ml
honey
15 g
mustard
½ l
vegetable broth
100 g
feta cheese
30 g
walnuts
15 ml
olive oil
½
lemon
¼ tsp
chili flakes
3 sprigs
thyme
salt
pepper
MetricImperial

Utensils

oven, cutting board, 2 knives, saucepan, rubber spatula, ovenproof pot, pastry brush, frying pan, food processor, fine grater

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Nutrition per serving

Cal597
Fat48 g
Protein15 g
Carb32 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

    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.
    • 22½ g walnuts
    • 100 g feta cheese
    • 15 ml olive oil
    • ½ lemon
    • ¼ tsp chili flakes
    • 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

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

    Whole-roasted cabbage with feta cream and walnuts

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