Cabbage is one of those vegetables that you have to look at with different eyes to see its full potential. We have always eaten the requetecocida in soups and other stews, as well as in traditional dishes such as cocido or trinxat. But the truth is that with it – in all its variations – you can prepare salads, stir-fries and other dishes that show us that cabbage is not just something soft, sad in color and with a sulfurous smell.
The oven is a great ally to prepare it quickly and easily. Cutting it into large wedges or thick slices and adding oil, salt and pepper—or other seasonings—softens the cabbage slightly but remains crisp, brown, and enhances its sweetness. We serve it with a creamy, spicy applesauce and a mustard sauce that contrasts with its strong and spicy taste.
This can be both an appetizer and a good accompaniment to meat, especially fattier cuts of pork. If you want to play more with contrasts, you can serve freshly baked hot cabbage on barely lukewarm applesauce.
Time: 70 minutes
Difficulty: The puree takes a while to prepare
Ingredients
For 4 people
For the applesauce
- 3 Granny Smith apples
- 4 Royal Gala apples
- 1 clove of garlic
- ½ teaspoon dill seeds (optional)
- ½ teaspoon grain mustard (optional)
- ½ teaspoon ground cinnamon
- Ground or granulated white pepper
- Salt
- 150ml water
- The juice of half a lemon
For the cabbage
- 1 white cabbage
- Salt
- Freshly ground black pepper
- olive oil
For the mustard sauce
- 1 shallot
- 1 tablespoon Dijon mustard
- 150 ml cooking cream
- olive oil
- Salt
instructions
1.
Peel apples and cut into cubes. Put them in a pot with the water, the peeled garlic clove, the spices and the salt. Bring to a boil, reduce heat and cook for 40 minutes or until completely tender. Remove from heat and add the lemon juice. Blend with a blender or food processor and set aside.
2.
Preheat the oven to 200°C. Cut the cabbage into eighths or slices two centimeters thick. Place them on a baking sheet and add olive oil, salt and pepper on both sides. Bake for 20 minutes, turning halfway through the cooking time. It should be golden and tender.
3.
In a frying pan, fry the diced shallots until soft and lightly golden brown. Add the mustard. Reduce the heat, add the cream and stir everything together. Salt to taste.
4.
Serve the applesauce on the bottom of a plate with the cabbage on top. Finish with the hot sauce.
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