Pointed cabbage from the oven
Pointed cabbage from the oven proves how much a good roast can do. High heat and butter work their magic, turning the edges crisp and caramelised while the centre stays tender. Cheese and fresh herbs decorate the top with exciting textures, flavours, and scents. On its own or alongside a main, this pointed cabbage never disappoints.
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Ingredients
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Pointed cabbage (about 600g)
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1 |
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Butter
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50 g |
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Flake salt
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1 tsp |
Toppings
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Hard cheese
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100 g |
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Fresh parsley or chervil
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Choose the best pointed cabbage
Choose a firm, compact pointed cabbage with brightgreen leaves that feel crisp to the touch. The outer leaves should be tightly wrapped around the head, as loose or limp leaves often mean it has started to dry out. A fresh cabbage will feel heavy for its size, a sign that it retains moisture. Avoid any with wilted, yellow, or damaged leaves, as they may be dry, tough, or bitter.
Keep cabbage wedges intact
Keep cabbage wedges intact by leaving the core in place, but trim off the very bottom if it looks dry or tough. The layers will then keep together as they roast and refrain from breaking apart in the oven. Cut through the core to create evenly sized wedges that cook at the same rate. The core will soften as it roasts but still hold everything in place, making the wedges easier to serve.
Get perfect caramelisation
Get the perfect caramelisation by preheating the oven, so the cabbage immediately hits high heat, turning the edges crisp and golden, while the inside softens. Give the wedges enough room next to each other on the baking dish so they roast instead of steaming. For even deeper caramelisation, a small pinch of sugar can help boost browning without making the cabbage sweet.
FAQ: Questions about pointed cabbage from the oven
If you are unsure how to prepare, serve, or store pointed cabbage from the oven, these questions and answers will help you make the most of it.
What goes well with pointed cabbage from the oven?
Crusty bread and a dip like garlic yoghurt sauce, tahini dressing, or mustard and honey dressing go well with pointed cabbage from the oven. It will make for a simple yet enjoyable meal. If you want something more filling, add roasted chicken, pork, or grilled fish, where the sweetness balances the savoury flavours. It also works well in grain-based salads with barley or quinoa, as the tender cabbage contrasts with the firm, chewy texture of the grains.
Can I prepare pointed cabbage from the oven in advance?
Yes, you can prepare the pointed cabbage from the oven ahead of time. Cut it into wedges, season them, and store them in the fridge in an airtight container or wrapped well to keep them from drying out. You can also grate the cheese in advance and keep it refrigerated. Once it is time to cook, roast the cabbage first, then sprinkle the cheese on top while the cabbage is still hot so it melts properly.
How to store leftovers?
Store pointed cabbage from the oven in an airtight container in the fridge for up to 3 days. Freezing is not recommended, as the texture of the cabbage can become soft and watery. When you are ready to reheat it, warm the veggie in the oven to crisp up the edges again.
Nutritional values
Nutritional value, per
925 Kcal
| Fibre | 18.2 gram fibers |
| Protein | 33.1 gram |
| Carbohydrates | 36.5 gram |
| Fat | 72.6 gram |
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Pointed cabbage from the oven – a simple delight
Pointed cabbage from the oven never tasted this good. A bit of butter, a sprinkle of salt, and a little time in the oven, and suddenly, the cabbage is turning into a delightful surprise. The edges turn deep golden with a slight crunch, while the inside turns tempting and tender without losing its bite.
As the butter melts, it coats each layer with a velvety texture and a deeper, almost nutty taste. The salt draws out moisture, intensifying the natural sweetness hiding in the leaves. Who knew cabbage could be this good?
Topped with finely grated cheese
Aged Havarti brings a whole new dimension to roasted cabbage. Sharp, nutty, and a little tangy, it melts into the warm wedges and seeps into every fold. The result is a cabbage coated with a rich, salty layer of gooey goodness.
The butter and salt have already done their job, making the cabbage tender and caramelised, while the cheese steps in with an umami kick to bring everything full circle. A handful of fresh and fragrant herbs on top keeps the flavours from feeling too heavy. Put it all together, and you have got yourself a pointed cabbage that is anything but boring.
Serve it as a starter or side dish
Pointed cabbage from the oven works just as well as a starter as it does on the side. As a first course, serve the warm wedges with bread. The buttery cabbage needs something with a bit of bite, and crusty sourdough or dense rye does the job.
As a side, it works best with rich, comforting meals. The roasted cabbage is a natural fit for any dish with a creamy base. That is why it works so well with our savoury pork stew, acting as a slightly sweet accompaniment to the intense broth.
It also suits creamy mushroom chicken, where the roasted cabbage soaks up the sauce without turning mushy. For a meal packed with vegetables, serve it with a vegetable bake with cauliflower. Or you can just keep it classic with roasted meats and buttery potatoes, a combination that never gets old.
Ideas for varying the recipe
Whether you want smokiness, heat, or a sharper cheesy bite, there are plenty of ways to experiment with our pointed cabbage from the oven.
Sprinkle smoked paprika over the cabbage before roasting for a deeper, smoky taste. If you want a bit of heat, a pinch of chilli flakes brings gentle warmth without overpowering the cabbage. If you prefer something fresher, lemon zest cuts through the butter and cheese with a sharp citrus twist.
Switching up the cheese changes the flavour profile completely. Gruyère melts smoothly, leaving a nutty and slightly sweet finish. Parmesan does not melt as easily but creates a stronger, salty bite that stands out against the roasted flavours. And if you crave some extra crunch, toss in toasted almonds or hazelnuts. Almonds have a mild, creamy taste that blends well with the cabbage, while hazelnuts bring a deeper, slightly sweet flavour.
