The most delicious roasted cabbage you will eat - Walla! Food

2021-09-23T10:31:25.684Z

A recipe from the brothers' restaurant for Arabian cabbage (wrapped) roasted whole in an oven with foil. And there is also a recipe for hyssop chimichurri that is recommended to serve with it and a tip for grilling in the field. Enter its full metal >>

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The most delicious roasted cabbage you will eat

At the Brothers restaurant, they respect cabbage as only they know it: the raw material that until recently was pushed aside, gets the center of the stage here, when roasted whole in the oven and becomes a wonderful delicacy that can be a festive or vegetarian main addition.

In the Sabosa of the Brothers restaurant

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Branz fills a large Arabian cabbage (wrapped) with cherry tomatoes, garlic cloves and white wine, wraps in foil along with fresh hyssop, rosemary and sage branches and roasts it whole in the oven slowly and comfortably so that all its flavors are trapped inside and felt with every bite.

If you feel like investing a little more he also shares a recipe for hyssop chimichurri which is best served over the cabbage along with a piece of sheep cheese.

A wonderful dish rich in flavor, which can easily be served in the center of the table as a festive addition or as a vegetarian main and if you plan to go out and cook over a fire, this dish is ideal for roasting in the heat of the whispering coals (explanation at the end of the recipe).

Roasted cabbage whole

Recipe By: Zion Branz, The Brothers Restaurant, Walla!

Food

10 minutes work
Two and a half hours total
Easy to prepare
8 diners

vegan
fur
Extras
vegetables
kosher

Roasted cabbage whole (Photo: Alon Mesika)

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Ingredients

For roasted cabbage:
- 1 large Arabian cabbage (wrapped), weighing 2 kg
- 4 cherry tomatoes - cut into quarters
- 3 cloves of garlic - peeled and halved
- 1 small green hot pepper - sliced into thin slices
- 10 hyssop branches
- 5 sprigs of rosemary
- 5 sage branches
- ⅔ White Hussein
- ½ Olive oil
- Coarse salt
For the hyssop chimichurri:
- 1 bunch of fresh hyssop, separated into leaves
- 2-3 green onion stalks
- 2 cloves crushed garlic
- Lemon zest (whole lemon)
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ Red wine vinegar (100 g)
- ¾ Olive oil (150 g)
To submit (optional):
- Shame cheese or other sheep cheese

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Preparation

How to make a whole roasted cabbage?

1 Preheat oven to 220 degrees.
2 Place the cabbage with the root facing down over a large sheet of aluminum foil so that the cabbage can be completely wrapped from all directions.
Using a small, sharp knife, make a deep hole in the center of the top of the cabbage so that it reaches almost to the root and is 3 cm in diameter.
3 Squeeze the quarters of the cherry tomatoes, garlic and hot pepper into the hole and pour in the white wine.
The herbs are placed over and around the cabbage so that the aluminum foil closes, the weeds will be around the cabbage.
4 Pour the olive oil over the cabbage and a little inside, season around and punch with a little coarse salt and close the aluminum foil tightly so that the cabbage is completely wrapped.
5 Put the cabbage in the hot oven and bake for about two and a half hours.
6
Meanwhile, prepare the chimichurri: In
a bowl, mix all the ingredients.
Taste, adjust seasoning and leave outside for about two hours to absorb flavors.
7
Serving:
When the cabbage is ready, cool it a bit, take out the aluminum wrapper and slice like a cake into eight equal slices.
Place on each plate a slice on its side, pour over 3 tablespoons of chimichurri and season with a little coarse salt.

It is recommended to place a slice of shameless sheep cheese over each serving of cabbage and scorch it slightly with a burner.
7
Tip for the area:
You can roast the cabbage on the fire.
Roast next to gray coals (not in direct fire) or bury the cabbage wrapped in soil near the fire and cover with gray coals.