Cavolo al forno – Baked pointed cabbage

Ingredients for 4 servings:

• 1 pointed cabbage
• 1 onion(s)
• 4 garlic cloves
• 1 small can of tomatoes, chopped
• 100 g Parmesan, grated
• 1 small bunch of marjoram or oregano, fresh
• 16 cherry tomatoes
• 400 g chicken fillet(s) or chicken breast cut into 1 cm thick strips
• 1 tsp, heaped oregano, dried
• 8 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Quarter the pointed cabbage lengthwise and lightly salt the wedges. Add 5 tablespoons of olive oil to a large, shallow pan and brown the cabbage wedges on the cut sides over medium heat until golden brown. Meanwhile, finely chop the onion and garlic and fry in 2 tablespoons of olive oil until translucent. Add the tomatoes and pour in about 300 ml of water. Chop the fresh herbs and add them. Simmer over medium heat for 20 minutes, season with salt and pepper, and transfer to a baking dish large enough to hold the four cabbage wedges. Place the fried cabbage wedges, uncooked side down, in the tomato sauce. In the now empty pan, fry the chicken in 1 tablespoon of olive oil on one side only, until golden brown. Season with salt and pepper, and place the chicken, uncooked side down, between the ends of the cabbage wedges. Sprinkle the dried oregano over the meat. In the empty pan, toss the cherry tomatoes in the remaining oil, season with salt, and spread them warm over the cabbage and chicken. Sprinkle generously with Parmesan cheese. Bake in a preheated oven at 170 degrees Celsius for 20 minutes.