John Myers
Oven Pointed Cabbage with Mashed Potatoes and Porcini Mushroom Oil
The perfect oven pointed cabbage with mashed potatoes and porcini mushroom oil recipe with a picture and simple step-by-step instructions.
- 1 Cabbage
- 100 g Walnut ricotta pesto (or butter at room temperature)
- 1 tbsp Lemon zest
- Lemon juice
- 50 g Panko (or breadcrumbs)
- 1 kg Potatoes, boiling floury
- 300 ml Milk
- Salt, pepper, nutmeg
- 30 g Dried porcini mushrooms
- 30 g Olive oil and cold-pressed rapeseed oil
- Quarter the pointed cabbage and steam for 20 minutes. Preheat the oven to 200 °
- Place the pointed cabbage quarters in a greased baking dish.
- Knead the walnut-ricotta-pesto, lemon juice and zest and the breadcrumbs and spread over the lightly salted pointed cabbage quarters. Then bake in the oven for about 15 minutes.
- Grind the porcini mushrooms in a mortar or finely. Warm the olive and rapeseed oil slightly and mix with the porcini mushroom powder.
- Peel, wash and chop the potatoes, cook in salted water until cooked, drain, mash, season with salt, pepper and nutmeg and mix with milk.
- Arrange the pointed cabbage quarters on top of the mashed potatoes drizzled with the porcini mushroom oil. Good Appetite
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