Every day food: Point cabbage, carrots & gratinated onion

I love working with vegetables, and especially cabbage. It’s really tasty and easy to vary. There are many kinds of cabbage and for this recipe I have chosen to work with one of my absolute favorites, point cabbage. You can vary this one until infinity. This time, I have cut it down into wedges and then I fried it with butter in a frying pan. 

Make sure to read the whole recipe before getting started. If you don’t have cooked lentils in your fridge, cook them first (or use the pre-cooked ones you can buy at supermarkets). Baking the onions at the same time as the carrots will save you time as well.

4 people:

Gratinated onion

2 medium size onions

coldpressed rapeseed oil

sea salt

2 dl cooked puy lentils (or any other lentils of your choice)

1 dl grated, mature cheese

0,5 dl crème fraiche

Peel the onions and cut them in half. Put them in an ovenproof tray and drip some rapeseed oil and sprinkle with some sea salt. Bake for 45 minutes, 200°C/392°F. While the onions bake, mix cooked lentils, cheese and crème fraiche, and season with salt. When the onions are soft inside, they’re done. Let them cool down and set the oven at highest heat. Put the lentil mixture on top of the onions and gratinate until they get a nice color, approximately 8-10 minutes depending on the oven.

Baked carrots

8 medium size carrots

coldpressed rapeseed oil

sea salt

Wash the carrots properly. Put them whole in an ovenproof tray, together with rapeseed oil and some sea salt and bake at 200°C/392°F for 30 minutes. They’re done when medium soft inside.

Browned butter with hazelnuts

200 g butter

100 g roasted hazelnuts

Put butter into a saucepan and let it brown until the whole kitchen smells like newly baked cookies. Be careful so that the butter doesn’t get burned. Coarsely chop hazelnuts and put them into the butter just before plating.

Butter fried point cabbage

1 point cabbage

rapeseed oil

butter

sea salt

Cut the cabbage into four wedges. Fry with cut surface down, at a medium-high heat, first with oil and then with lots of butter. Oil withstands higher heat and butter adds flavor. When they get a nice color, 4-6 minutes depending on kitchen-range, flip the cabbage and fry it with the other cut surface down and scoop with butter. Season with sea salt.

For serving I had this year’s first Nasturtium leaves from my balcony cultivation. You can use any other herb you think will fit into this dish. 

Arranging the dish

Put some baked carrots at the bottom of a round plate. Place the gratinated onion at the side. Put the newly fried cabbage on top of the carrots and pour some brown butter and hazelnuts on top. Decorate with Nasturtium leaves or other herbs.

Peter Olsson, “Chefabetic”

Recipe created 21th of April, and then modified on the 27th.