pointed cabbage special

Ingredients for 4 servings:

• 1 head of pointed cabbage, approx. 500 grams
• 3 small shallots
• 1 can of tomatoes, peeled
• 1 tsp fresh ginger
• 3 tomatoes, fresh
• 1 sprig(s) rosemary
• 2 tbsp fresh basil, chopped
• 1 pinch(s) of salt, coarse
• 1 pinch(s) black pepper
• 1 tbsp vegetable broth, granulated
• 1 large bell pepper(s), orange or yellow
• 1 lime(s)
• 3 small clementines
• 1 tsp, str. Balsamic vinegar, red
• 1 tsp sunflower oil
• ½ liter of boiling water
• 250 g feta cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 50 minutes

Vegetables also like “NT”

Pour the canned tomatoes into an oval glass casserole dish. Season with salt and pepper. Peel and finely slice the shallots, mix with the tomatoes, and drizzle with a little oil and vinegar. Stir in the rosemary and basil. Cut the pointed cabbage into strips about the width of your thumb, loosen the stems, wash, and gently press the cabbage strips into the casserole dish. Thinly slice a lime, arrange it over the cabbage, sprinkle another pinch of salt over it, cover tightly with cling film, and let it sit at room temperature for about 30 minutes. Preheat the oven to its highest temperature, then set it to 120 degrees Celsius (top/bottom heat). Thinly slice the tomatoes and arrange them over the cabbage. Sprinkle the tablespoon of granulated stock over the top, then pour the boiling water over it. Cut the peppers into strips and arrange them evenly in the dish. Dice the feta and crumble it over the whole dish. Peel the clementines and arrange the fillets in the cavities. Cook everything on the middle rack of the oven at 120°C (248°F) for about an hour, then increase the temperature to 160°C (320°F), adding a little more boiling water after about an hour if needed. The peppers and cheese shouldn’t turn black; if they do, loosely cover with a sheet of aluminum foil. Increase the temperature to 180°C (350°F) in the third hour. The cooking time is long, but the three hours at a slowly increasing temperature are worth it for a buttery, low-calorie, yet vitamin-rich vegetable dish.