French Onion Pointed Cabbage

Ingredients

• 1 Pointed cabbage (cut into wedges)
• 2 Onions (thinly sliced)
• 1 TL Honey
• 150 ml Vegetable stock
• 150 ml Heavy cream
• Parmesan (a generous amount, grated over the top)
• Salt (to taste)
• Pepper (to taste)
• Thyme (amount not specified)
• Olive oil (for sautéing)

Steps

1. 1

   Cut the pointed cabbage into wedges.

2. 2

   Heat the olive oil in a pan. Sear the cabbage wedges on both cut sides until golden brown.

3. 3

   Thinly slice the onions.

4. 4

   Add the onions to the cabbage and caramelize them with the honey.

5. 5

   Stir together the heavy cream and vegetable stock, then add to the pointed cabbage.

6. 6

   Season with salt, pepper, and thyme.

7. 7

   Grate Parmesan over the cabbage.

8. 8

   Preheat the oven to 200 °C. Bake the pointed cabbage for about 20–30 minutes, until tender.

9. 9

   Cook for longer if needed. Cover the dish if the surface becomes too dark.

Notes

The quantities of Parmesan, olive oil, and seasonings are not specified precisely. Cook for longer if needed, and cover if the surface becomes too dark.

Nutrition per serving

• side dish
• vegetarian
• savory
• baked
• oven-baked dish
• autumn