Whole-Roasted Cabbage with Feta Cream and Walnuts
|1 head||white cabbage|
|1 l||vegetable broth|
|200 g||feta cheese|
|30 ml||olive oil|
|½ tsp||chili flakes|
- 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.
- 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.
- 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.
- Transfer cabbage to a plate and cut like a layer cake. Serve with feta cream, remaining walnuts, and remaining thyme. Enjoy!
Recipe: Kitchen Stories