Oven-Baked Cabbage

Ingredients

• White Cabbage ½ pieces
• Onion 0 oz
• Garlic 1 clove
• Butter 0 oz
• Coriander essential oil 0 oz
• Green peppercorns 0 oz
• 10% cream 5 fl oz
• Olive Oil 5 fl oz
• Raw cane sugar to taste
• Truffle Oil to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the cabbage into quarters, keeping the leaves attached to the core. Place them on a sheet of foil, season with salt and pepper, drizzle with olive oil, sprinkle with sugar, and place 20 grams of butter on each piece. Wrap the cabbage in the foil and place it in an oven preheated to 480°F for one and a half hours.

Step 2

Unwrap the cooked cabbage and drain the cabbage juices left in the foil, as they will still be useful. Remove several outer leaves from the cabbage and chop them.

Step 3

Coarsely chop the garlic and finely chop the onion. In a mortar, grind the coriander with black pepper. In a saucepan, heat the olive oil and butter. Sauté the onion and garlic, then add the coriander and pepper, cooking for 1–2 minutes. Next, add the chopped cabbage leaves and continue to sauté for a couple more minutes.

Step 4

Pour in the cream and 100 ml of water, and cook over medium heat for 5–7 minutes. Then blend with an immersion blender until smooth. Add truffle oil, salt, sugar, and pepper to taste, and simmer the sauce a little longer.

Step 5

Cut each quarter of the cabbage in half. Heat olive oil in a skillet and sear the cabbage 'steaks' over high heat until golden brown on both sides. Add a little water and continue to cook on medium heat for a couple more minutes.

Step 6

Add the creamy sauce to the skillet and simmer the cabbage in it, basting it with the sauce to ensure it seeps between the leaves.

Step 7

Transfer the cooked cabbage to a plate and drizzle it again with the sauce.