Pointed cabbage from the oven, the kind you almost forget about — until suddenly it's got golden edges, a drift of Gruyère and a soft, lemony cream sauce alongside, and just like that you've got a starter or main that stops everyone mid-conversation. Nicely simple, ridiculously good.
Serves: starter for 4 or main for 2
Ingredients
The base
- 1 large pointed cabbage (or 2 small)
- Olive oil
- Salt
Gruyère & lemon sauce
- 100 ml whipping cream
- 100 ml crème fraîche
- 2 egg yolks
- 150 ml finely grated Gruyère
- Pinch of salt
- 1 tsp lemon juice
Toppings
- Lemon zest
- Fresh dill
- Extra grated Gruyère
- Freshly ground black pepper
- Pine nuts
- Flaked almonds
Method
- Preheat the oven to 200 °C. Cut the pointed cabbage lengthways into wedges. Brush them with olive oil and sprinkle with salt. Roast the cabbage in the middle of the oven for 30-45 minutes (depending on size) until the leaves are soft and the edges are golden brown.
- Toast the pine nuts and flaked almonds in a dry frying pan until golden. Set aside.
- Bring the cream and crème fraîche to the boil in a small saucepan, stirring. Turn the heat down so the sauce is no longer boiling. Whisk in the egg yolks and the grated Gruyère until smooth. Season with salt and lemon juice.
- Serve the roasted cabbage straight away. Spoon the sauce over it and garnish with the dill, a drizzle of olive oil, the toasted pine nuts, flaked almonds, extra lemon zest and freshly ground black pepper.
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