Pointed cabbage with cheese sauce and pickled red onion
Ingredients
4 servings| 2 | mini pointed cabbages or 1 big |
| olive oil | |
| salt | |
| black pepper |
| Cheese sauce: | |
|---|---|
| 100 ml | heavy cream |
| 130 g | Kaltbach Creamy |
| salt | |
| Pickled red onion: | |
|---|---|
| 2 | red onions |
| 300 ml | water |
| 200 ml | vinegar, 12 % |
| 90 g | sugar |
| For serving: | |
|---|---|
| 50 g | chopped hazelnuts |
| grated Kaltbach Creamy, refrigerator cold | |
| parsley | |
Preparation
-
Heat the water, vinegar, and sugar in a medium saucepan. Bring to boil until the sugar dissolves. Peel and thinly slice the onions. Put the onion in the cooled water. Set aside for at least 1 hour.
-
Preheat oven to 200° C. Cut the mini cabbages in half. (In quarters for a big cabbage.) Line a large baking tray with non-stick baking paper. Place the cabbage on top. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until the cabbage is soft.
-
For the cheese sauce, bring cream to boil. Turn off the stove. Add shredded Kaltbach Creamy and stir until the sauce is smooth. Season with salt if needed. The sauce will thicken as it cools.
-
Pour the cheese sauce on top of the cabbage. Add pickled onion, chopped hazelnuts, grated Kaltbach Creamy and parsley.
