Charred cabbage in sage olive oil with rosemary potatoes

Ingredients for 2 servings:

• 1 pointed cabbage
• some olive oil
• some salt
• 1 bunch of sage leaves
• 400 g potatoes
• some pepper
• 1 bunch rosemary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

vegetarian

Wash the pointed cabbage and place it whole on the middle baking tray in the oven and braise it at 250-300 degrees Celsius for about 120 minutes. Adjust the baking time if necessary depending on the size of the pointed cabbage. You can also turn the pointed cabbage halfway through the baking time. In the meantime, peel the potatoes and pre-boil them in water if necessary. After pre-boiling, chop them and fry them in a deep pan with rosemary in a little oil until golden brown, seasoning with salt and pepper to taste. Heat the olive oil and sage leaves in a small saucepan. (If you prefer, you can also heat butter with sage instead of olive oil.) At the end of the braising time, remove the now-blackened pointed cabbage and cut it in half. Slit it lengthwise to allow the oil to penetrate better. Pour the sage-infused olive oil over it, add a little salt, and serve with the potatoes. The amount of potatoes and pointed cabbage varies depending on your appetite and the size of the pointed cabbage. If you have a large pointed cabbage, one half is enough for one person. If the cabbage is smaller, you can eat the whole cabbage on its own. Don’t eat the burnt outer leaves! Only the soft inner leaves are edible and should be very soft and translucent after baking. If the cabbage is still a bit crunchy on the inside, leave it in the oven a little longer or put it back in. It takes a while to cook, but patience is definitely worth it.