Oven-baked pointed cabbage

Ingredients for 2 servings:

• 1 pointed cabbage
• 2 tsp salt
• 250 ml buttermilk or cream
• 2 tsp spice mix of parsley leaves, chives, onion, pepper, dill tips, paprika, caraway
• 2 tbsp sunflower oil for the mold
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

simple and delicious

Wash the pointed cabbage and remove any outer leaves. Halve and then quarter. Generously remove the stalk. Take an ovenproof dish and oil it. Place the quarters cut-side up in the dish and season each piece with salt. Let it sit for at least 30 minutes. This will make the pointed cabbage softer and milder. Preheat the oven to 220°C (top/bottom heat) in good time. Spread the remaining seasonings over the quarters and cook, covered, on the second rack from the bottom for 20 minutes. In the meantime, mix the buttermilk or cream with the Parmesan cheese. After the first 20 minutes, remove the pointed cabbage from the oven, spread the Parmesan mixture over the pointed cabbage, and continue cooking for another 20 minutes, this time uncovered.