Buy all ingredients right below the recipe
INGREDIENTS
- 2 nice large pointed cabbages
- 4 dl Greek yogurt
- 4 dl sour cream
- 20 dkg butter
- 1 spoon panko crumbs
- 2 spoons mixed seeds, cashew, peanut, macadamia nut, etc.
- 1 dl soy sauce
- Lemon
- Salt
- Pepper
- Fresh herbs
INSTRUCTIONS
- 1Labneh is simply strained yogurt, but it's also worth trying a mixture of half yogurt, half sour cream. Mix them together, salt lightly, and pour into a sieve lined with cheesecloth. Let it drain in the refrigerator until it reaches a cream cheese consistency. You can flavor it with fresh herbs.
- 2Cut the cabbages lengthwise in half and sprinkle with salt, ensuring it gets between the leaves. If the cabbages are larger, cut them into 4 wedges instead.
- 3Spread the cut surface with soft butter, season with pepper, and place them cut-side up in a 140-degree Celsius oven for at least 1 hour, until a sharp knife inserted into them no longer feels hard. Then increase the oven temperature to 200 degrees Celsius to slightly caramelize the cabbage.
- 4In the remaining butter, toast the seeds, then the panko crumbs. Serve the roasted cabbage with the homemade cream cheese, toasted seeds, and soy sauce enhanced with a few drops of lemon juice.
Tip
Long roasting benefits any winter vegetable. Labneh is an excellent accompaniment for sandwiches or any vegetarian dish.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!