Oven-Roasted Pointed Cabbage with Stroganoff Sauce

Ingredients

• 2 Pointed cabbage (cut into wedges)
• 2 tbsp Olive oil (for roasting)
• Salt and pepper (to taste)
• 400 g Mushrooms (sliced)
• 1 Onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tbsp Tomato purée
• 2 dl Vegetable broth
• 3 dl Sour cream or crème fraîche
• 1 tsp Dijon mustard
• 1 tsp Paprika
• 1 tbsp Butter (for frying)

Steps

1. 1

   Preheat the oven to 220°C (425°F).

2. 2

   Cut the pointed cabbage into wedges, keeping the core intact so they hold together.

3. 3

   Place the cabbage wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.

4. 4

   Roast the cabbage in the oven for about 15-20 minutes until tender and charred at the edges.

5. 5

   While the cabbage is roasting, prepare the stroganoff sauce. Sauté the sliced mushrooms in butter in a large pan over medium-high heat until golden brown.

6. 6

   Add the chopped onion and minced garlic to the pan and sauté until the onion is soft and translucent.

7. 7

   Stir in the tomato purée and paprika, cooking for another minute to develop the flavor.

8. 8

   Pour in the vegetable broth and bring to a simmer. Stir in the sour cream (or crème fraîche) and Dijon mustard.

9. 9

   Let the sauce simmer gently for a few minutes until it thickens slightly. Season with salt and pepper to taste.

10. 10

    Serve the roasted cabbage wedges immediately, topped generously with the creamy stroganoff sauce.

Notes

The author suggests serving this dish with either rice or mashed potatoes. The sauce is designed to run into the layers of the cabbage for maximum flavor.

Nutrition per serving

• vegetarian
• main dish
• cabbage
• stroganoff
• roasted
• dinner
• healthy