John Myers
Pointed Cabbage Pan with Goat Cheese
The perfect pointed cabbage pan with goat cheese recipe with a picture and simple step-by-step instructions.
- 500 g Pointed cabbage fresh
- 2 Fresh shallots
- 2 tbsp Oil
- 80 g Pickled peppers
- 0,5 bunch Lovage fresh
- 150 g Goat cream cheese
- 0,5 tsp Hot paprika powder
- Salt and pepper
- Clean the pointed cabbage and cut out the thick stalk in a wedge shape. Long quarter the cabbage and cut into 2-3 cm pieces. Halve the shallots and cut into wedges. Fry both in a large non-stick pan in the hot oil, adding salt and pepper Add half of the lovage and cover with about 4 tablespoons of water over a medium heat for about 5-10 minutes.
- Cut the bell peppers into thin strips. Cut the goat’s cream cheese into slices about 1cm wide. Pluck the lovage leaves from the stalks and roughly chop.
- Mix the pepper strips into the pointed cabbage. Season with paprika powder and top with the fresh goat cheese slices. Cover and let melt for about 3 minutes. Serve sprinkled with the remaining lovage and some paprika powder.
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