Baked pointed cabbage, beluga lentils & smoked cheese

Baked pointed cabbage, beluga lentils & smoked cheese

By
From
Nordic Light
Serves
6
Prep
20 mins
Cooking time
45 mins
Photographer
Simon Bajada

It’s great that high-end restaurants are now offering up things like cabbage wedges as a main course. That was un-imaginable in the past. Pointed cabbage, also known as hispi or sweetheart cabbage, is a sweet, soft cabbage perfect for roasting. This can be eaten as a main or served as a side to meat dishes.

Ingredients

Quantity Ingredient
3 dried juniper berries
1 teaspoon salt
2 x 500g pointed cabbage heads, each cut into 4 wedges
2 tablespoons rapeseed oil

Lentils

Quantity Ingredient
200g dried beluga lentils, rinsed
1 teaspoon salt
1 tablespoon extra-virgin olive oil
3 shallots, finely diced
2 tablespoons best-quality balsamic, sherry or raspberry vinegar

Smoked cheese sauce

Quantity Ingredient
20g salted butter
20g plain flour
500ml milk
100g smoked cheese such as gouda or cheddar

Method

  1. Preheat the oven to 200°C.
  2. Crush the juniper berries together with the salt in a pestle and mortar. Arrange the cabbage wedges on a baking tray, brush with the oil and sprinkle over the juniper–salt mix. Roast the cabbage wedges in the oven for 30 minutes, turning them over 20 minutes into cooking.
  3. While the cabbage is roasting, prepare the lentils and the smoked cheese sauce. Add the lentils to a saucepan together with the salt and 500 ml of cold water, bring to a boil and cook for 20 minutes until soft (I like them nutty and al dente, but if you prefer them cooked more, add a little water towards the end and cook a little longer). Drain and return to the pan together with the oil and shallots. Stir through the vinegar, cover with a lid and keep warm.
  4. For the cheese sauce, combine the butter and flour in a separate heavy-based saucepan over a low heat, to form a roux. Whisk in the milk and continue to cook over a low simmer, whisking all the while, for 8–10 minutes, or until the sauce has thickened. Stir through the cheese and set aside.
  5. Once the cabbage has cooked for 30 minutes, remove it from the oven and spoon over half of the cheese sauce. Return to the oven and cook for a further 10 minutes, until the sauce is lightly golden in places.
  6. Remove the wedges from the oven and arrange on a serving platter. Top with a generous scattering of the lentils and serve with bowls of the lentils and cheese sauce for extra helpings.
Tags:
simon
bajada
new nordic
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