Creamy Parmesan Pointed Cabbage

Ingredients

• 1 small pointed cabbage (remove the core and cut into eight pieces)
• oil or butter (for frying)
• 1 small onion (chopped)
• 2 garlic cloves (chopped or finely sliced)
• 1 tbsp tomato paste
• 3 sun-dried tomatoes (chopped)
• 1 tsp paprika
• 1 tsp Italian herbs
• 1 tsp chili flakes (optional)
• 100 ml water
• 200 ml heavy cream
• 1 tsp chicken bouillon
• salt (to taste)
• pepper (to taste)
• 80 g Parmesan (stir half into the sauce and use the rest for gratinating)

Steps

1. 1

   Halve the pointed cabbage, remove the core, and cut each half into four wedges.

2. 2

   Heat the oil or butter in a large ovenproof skillet. Fry the pointed cabbage wedges vigorously on both sides until golden brown. Then remove them from the skillet and set aside.

3. 3

   Sauté the onion and garlic in the same skillet.

4. 4

   Add the tomato paste, sun-dried tomatoes, paprika, Italian herbs, and optional chili flakes, and sauté briefly.

5. 5

   Deglaze with the water and heavy cream. Stir in the chicken bouillon and let the sauce reduce briefly.

6. 6

   Stir half of the Parmesan into the sauce and season with salt and pepper.

7. 7

   Return the fried pointed cabbage wedges to the skillet and cover them with the sauce.

8. 8

   Sprinkle the remaining Parmesan evenly over the top and gratinate the pointed cabbage in a preheated oven at 200 °C conventional heat for approximately 15–20 minutes, until golden brown.

Notes

The source specifies chicken bouillon, although the recipe is tagged with “vegetarian recipes.” For a vegetarian preparation, vegetarian vegetable bouillon can be used; this substitution is not from the source. The required amount of oil or butter for frying is not specified.

Nutrition per serving

• main course
• vegetarian
• cheesy bake
• oven dish
• creamy
• quick
• European