Sig's pointed cabbage bake

Name: Sig's pointed cabbage bake
Yield: 2-4 servings
Cuisine: British
Ingredients: 1 medium pointed cabbage; Good pinch of salt; Butter to grease dish lightly; 2-3 tablespoons olive oil; Good sprinkling of preferred herbs and spices; 2 pinches cumin seeds; 150 ml single cream; Grated mature cheddar or other to liking; Good pinch of pepper

Sigrun @sigrun

German, living in England

I love this recipe from my homeland, as you can adapt it easy to your own taste. #mycookbook #myfavouriterecipes #German

Sigrun @sigrun

German, living in England

I love this recipe from my homeland, as you can adapt it easy to your own taste. #mycookbook #myfavouriterecipes #German

Saved

Ingredients

2-4 servings

1medium pointed cabbage
Good pinch of salt
Butter to grease dish lightly
2-3 tablespoonsolive oil
Good sprinkling of preferred herbs and spices
2 pinchescumin seeds
150 mlsingle cream
Grated mature cheddar or other to liking
Good pinch of pepper

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Steps

1

Cut the pointed cabbage into quarters removing the core, then sprinkle with the salt. This will help to season and soften the cabbage. Do keep each quarter intact, do not separate the leaves. Set aside for about 30 minutes or so.
2

In the meantime preheat oven to 220°C. Grease a ovenproof dish, arrange the quarters into it. Bake covered (this is important for cabbage to cook prooerly for about 20 minutes. If you dont have a lid use baking paper. Mix the cream and cheese.
3

After 20 minutes remove from oven. Sprinkle with your chosen herbs, pepper and the cumin seeds. Pour cheese and cream over the cabbage. Return to oven, bake for another twenty minutes uncovered, until golden brown. It does not matter if it does look darker in some places, this will add to flavour.
4

Served here with stuffed cabbage, a gravy made from the stuffed cabbage juices and potatoes.