Durante la cottura direttamente nella brace, gli strati esterni del cavolo cappuccio a punta bruciano e in gran parte verrebbero comunque eliminati durante la pulizia. La parte interna del cavolo cuoce molto delicatamente, sviluppando così tutto il suo sapore raffinato.
Ember cabbage with feta and salted almonds
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portions
FOR 4 SERVINGS
preparation time
10 Minutes
cooking/baking time
35 Minutes
When cooking directly in the embers, the outer layers of the pointed cabbage burn, which you would mostly remove anyway when cleaning. The inner part of the cabbage is gently cooked and thus unfolds its delicate flavor.
Ingredients
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1 pointed cabbage (800–1000 g)
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1 bunch of parsley
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200 g feta
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3–4 tbsp white balsamic vinegar
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1 tsp sweet mustard
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1 tbsp whole grain mustard
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3–4 tbsp olive oil
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salt
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freshly ground black pepper
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4 tbsp chopped salted almonds
preparation
- Place the cabbage at the edge of the prepared embers and cook for 15–20 minutes, turning every 3–5 minutes. (On the grill over direct medium to high heat at 180–200 °C, cook for about 30 minutes.)
After cooking, put the pointed cabbage in a bowl, cover the bowl with cling film if desired, and place a kitchen towel over it. Let the pointed cabbage rest for 20 minutes.
Meanwhile, pick through the parsley, remove the stems, and chop finely. Crumble the feta roughly with your fingers.
For the dressing, whisk the vinegar with both mustards and the olive oil in a sufficiently large bowl. Season with salt and black pepper.
After resting, remove the outer burnt layers of the pointed cabbage, quarter the cabbage, cut out the core, and chop the pointed cabbage finely. Then put it in the bowl, mix with the dressing, and season with salt and pepper.
To serve, distribute the ember-cooked cabbage on plates, top with feta and salted almonds, and sprinkle with parsley.
TIP: This original preparation method also works with other types of cabbage such as white cabbage, red cabbage, or heritage cabbage. The rule is: the firmer the structure and texture of the cabbage, the longer the ember and resting phases take. The loss of water intensifies the flavor, and the caramelization of the plant sugars creates fine roasted notes.
Recipe note
Manuel Weyer, Draussen zusammen am Feuer, 978-3-7589-0248-2, Gräfe und Unzer Verlag in der Verlagsgruppe HarperCollins Deutschland GmbH
