Roasted savoy cabbage steak | Crispy autumn vegetable dish
(0)
30 min
Quick
Kifli Kukták
A kelkáposzta újragondolva! Vastag szeletekre vágott, serpenyőben aranybarnára pirított, majd sütőben vajpuhára sült kelkáposzta steak, amelyet illatos magyaros fűszerekkel, hűsítő fokhagymás tejföllel és ropogós pirított napraforgómaggal tálalunk. Igazi melengető, zöldséges őszi főétel az egész családnak.
Preparation method
Preparation and seasoning
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Remove the outer, damaged leaves of the savoy cabbage, wash it, then cut it into even slices about 2.5–3 cm thick, ensuring the core holds the leaves together.
In a small bowl, mix together the sunflower oil, sweet paprika, ground caraway, fine salt, ground black pepper, and 2 cloves of finely minced garlic. Brush both sides of the savoy cabbage slices thoroughly with the spiced oil.
Searing and baking
Heat a large skillet over medium-high heat. Place the seasoned cabbage slices in the pan and sear for 3–4 minutes per side until nicely golden brown.
Chef's tip
It is best to cut the savoy cabbage steaks keeping the core intact, as this holds the leaves together during cooking.
For an even more distinct flavor, you can crumble a little salty sheep's milk curd cheese or smoked cheese over the hot cabbage when serving.
Ingredients
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