Early Cabbage from the Oven

I got a head of early cabbage from my mother, so what to do with it? Meet the almighty cabbage from the oven.

I struggled a little to obtain the shallots, but finally stumbled upon banana shallots from Italy. Also known as echalion, they are basically a cross between shallots and onions, the full grown are bigger and banana-shaped but practically the same taste and equally to prepare like standard shallots.

Serves 2

⏱ 30 minutes

• 1 medium early cabbage
• Salt
• 50 g mango
• 80 ml white wine
• 2 shallots
• 4 T olive oil
• 3 T almond flakes
• 2 T cornmeal
• ½ t green peppercorns

Cut the cabbage into two finger thick slices and put side by side into a casserole dish. Season slightly with salt.
Cube the mango and add to the dish. Snack on the remainder if you wish :)
Pour the white wine over.

Dice the shallots.

Mix with olive oil, almonds, crumbs and pepper.

Spread over the cabbage.

Grate in the oven at 180°C/355°F for 15 minutes.

Chives Oil

• ½ organic lemon
• 2 T grape seed oil
• 1 T agave syrup
• 2 T chives

Wash the lemon with hot water. Zest the lemon with a grater. This will add some flavor, or in another word, zest to the oil, depending on how fancy you express yourself :)

Chop the chives, Squeeze out the lemon juice and mix with the grape seed oil and agave syrup.

Take the hot cabbage from the oven and pour the oil over it.

Bon appétit,
Miron