Search

Whole-roasted cabbage with feta cream and walnuts

Based on 16 ratings

Johanna 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 👌
20
min.
Preparation
135
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 head white cabbage
shallots
1 bulb garlic
100 g butter
30 ml honey
30 g mustard
1 l vegetable broth
200 g feta cheese
60 g walnuts
30 ml olive oil
lemon
½ tsp chili flakes
6 sprigs thyme
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
597
Protein
15 g
Fat
48 g
Carb
32 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.
    • 1 head white cabbage
    • shallots
    • 1 bulb garlic
    • 100 g butter
    • 30 ml honey
    • 30 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.
    • 1 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.
    • 45 g walnuts
    • 200 g feta cheese
    • 30 ml olive oil
    • lemon
    • ½ tsp chili flakes
    • 3 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!
    • 15 g walnuts
    • 3 sprigs thyme
    • knife

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