Baked pointed cabbage on herbed yogurt with topping

The pointed cabbage: We prepare the cabbage in the oven, as this has several advantages: The roasted aromas give it a wonderfully hearty flavor, and while the pieces are cooking in the oven, we can already take care of the topping and side dishes – perfect! To better control the browning, we briefly sautéed the pointed cabbage quarters in oil beforehand and then left them mostly covered in the oven. This prevents them from getting too dark too quickly, and you can easily adjust the cooking time depending on the size of the cabbage. To ensure the pointed cabbage becomes nice and tender, it's important to rub the cut edges generously with salt before processing and let it sit for at least 30 minutes. Of course, you can also do this in advance. If you don't have time for that, the pointed cabbage can also be put directly into the oven, but in our experience, it will then be rather crunchy.

Is there a side dish? Since the focus of the recipe is on the pointed cabbage, we haven't included any side dishes. Of course, you can still prepare a side dish of your choice to make the meal a bit more substantial. Good options include boiled potatoes, rice, or, if you're looking for something high in protein, vegan mince.

The Topping: Since the roasted pointed cabbage gets a hearty, robust flavor from the roasting and marinade, we top it with fresh herbed yogurt and a sweet and sour walnut-pomegranate topping. We used fresh parsley and mint for the yogurt, but you can use any herbs you have on hand – fresh herbs just make a noticeable difference. For the crunchy topping, simply deseed half a pomegranate (this is easiest in a bowl of water) and finely chop some walnuts. Now all you have to do is wait until the pointed cabbage is cooked until melt-in-your-mouth tender in the oven. And there you have it – a delicious and well-rounded dish that is sure to impress.

So give pointed cabbage a chance on your next shopping trip, I promise you it's worth it!

Ingredients

• For the pointed cabbage: 1 pointed cabbage
• 4 tbsp olive oil
• 1 tbsp mustard
• 1 tsp sweet paprika powder
• 0.5 tsp chili powder
• 1 tbsp agave syrup, salt, pepper
• For the herb yogurt: 250 g soy yogurt
• 1 clove of garlic
• 15 g fresh mint
• 40 g fresh parsley

For the walnut and pomegranate topping: 20 g walnuts, 0.5 pomegranate, 0.5 lemon (juice)

preparation

• First, thoroughly wash the pointed cabbage. Cut off the core generously and then quarter the cabbage. Place it cut-side up in a baking dish and rub it generously with salt. Let it sit for at least 30 minutes.
• Next, mix together olive oil, mustard, paprika, chili powder, and agave syrup to make a marinade. Thoroughly brush the pointed cabbage with the marinade. Reserve any leftover marinade.
• Sear the cabbage pieces in a little oil in a pan for 4-5 minutes on both cut sides until nicely browned. Then return them to the baking dish and bake, covered, in a preheated oven at 200°C (390°F) for about 40 minutes. Remove the cover for the last few minutes to allow the cabbage to darken further, depending on the desired color.
• Meanwhile, finely purée the yogurt ingredients with an immersion blender and season with salt and pepper. For the topping, chop the walnuts, deseed the pomegranate in a bowl of water, and season both with lemon juice.
• Serve the cooked pointed cabbage with herb yogurt, the walnut and pomegranate topping, and the remaining marinade.