Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cabbage from the oven
We turn this side dish into the star and show that cabbage - treated correctly - can develop a flavourful power that doesn't need to hide behind a classic roast.
Preparation time: 1 hour 30 minutes
Difficulty level: 2 out of 5
Photos: Lena Staal
Food styling: Gitte Jakobsen
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | piece(s) | Small pointed cabbage heads, quartered |
| 2,5 | tablespoon(s) | Caraway seeds, freshly ground |
| 3 | tablespoon(s) | Salt |
| 4 | tablespoon(s) | Maple syrup |
| 6 | tablespoon(s) | Olive oil |
| 3 | tablespoon(s) | Dried marjoram |
| 3 | piece(s) | Red onion |
| 1 | clove | Garlic |
| 1 | piece(s) | Large garlic bulb, halved crosswise |
- Preheat the oven to 160 °C. Mix the salt, caraway seeds, maple syrup, marjoram and olive oil well and massage the mixture vigorously into the cabbage. Place the cabbage cut side up on a greased baking tray and place in the oven for an hour. It should really smell of roast pork. Keep turning the cabbage until it is really soft and browned.
- Meanwhile, slice the onions into fine rings, sauté in olive oil, add the garlic and caraway seeds, season with salt and leave to soften for ten minutes. To serve, scatter the onion rings over the cabbage and garnish with fresh marjoram and the braised garlic cloves. If you like, you can serve it with boiled potatoes.
