Gratinated pointed cabbage in a blanket

Ingredients for 2 servings:

• 1 head of pointed cabbage
• 2 slices of puff pastry
• 2 onions
• 1 clove(s) garlic
• some butter
• some olive oil
• 100 ml vegetable stock
• 2 tsp mustard, sweet, preferably fruity
• 1 handful of Parmesan, grated
• Salt and pepper, pepper, cumin,
• Herbs
• cumin
• chili
• possibly carrot(s)
• possibly bell pepper(s) or
• Vegetables of your choice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious oven dish that can be expanded as desired…

First, wash and halve the pointed cabbage. Heat butter and olive oil in a saucepan, add chopped garlic and a small chopped onion, and sizzle until translucent. Season to taste with herbs (such as thyme, rosemary, etc.), perhaps also chili, a little cumin, salt, and pepper. Place the pointed cabbage halves on top and sauté for a moment. Then add vegetable stock and simmer over low heat with the lid closed. Meanwhile, prepare the puff pastry and slice a slightly larger onion into rings. When the pointed cabbage is soft (about 15 minutes), remove it, fold the puff pastry into nests, and line the bottom with onion rings, then place the pointed cabbage on top. Then add the mustard to the fat, garlic, onion, and spices in the pan. Mix well and let it reduce slightly. Spread this mixture over the pointed cabbage, sprinkle with grated Parmesan cheese, and place everything in a casserole dish in the oven. Bake according to the package instructions for the puff pastry. While you’re at it, you can also chop up carrots or any other vegetables you like (suggestions: carrots, onions, and peppers) and add them to the casserole dish. It all tastes delicious together.