Roasted Red Cabbage with Cheese

Ingredients

• 2 small red cabbages (600 g each)
• 6 tbsp Olive oil
• 1 pinch chili flakes
• Salt
• Pepper
• 4 tbsp walnut kernels (15 g each)
• 150 g Halloumi cheese (45% fat in milk)
• 200 g seedless red grapes
• 1 small red onion
• 1 tsp Honey
• 100 ml white wine (or light grape juice)
• 1 handful parsley
• 0.5 tsp crushed pink peppercorns

Instructions

1. 1.

   Clean and wash the cabbages, then cut into about 8 slices each 1–1.5 cm thick. Reserve the remaining cabbage for another use. Place the slices on a baking sheet lined with parchment paper, brush with 2 tbsp olive oil, and season with chili flakes, salt, and pepper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

2. 2.

   Coarsely chop the walnuts. Dice the Halloumi into small cubes. Mix the nuts with the Halloumi and 2 tbsp oil. After half of the baking time, spread this topping over the cabbage slices and finish baking.

3. 3.

   Meanwhile, pluck and wash the grapes. Peel, halve, and slice the onion. Heat the remaining oil in a pan. Sauté the grapes and onions over medium heat for 5 minutes. Add honey and caramelize for another 5 minutes. Deglaze with grape juice or wine and reduce briefly.

4. 4.

   Remove the roasted cabbage with cheese from the oven and place two slices on each plate. Wash, dry, and chop the parsley. Sprinkle the finished grapes over the cabbage and garnish with parsley and pink peppercorns before serving. Tip: The leftover cabbage can be turned into a raw vegetable salad or served as a side dish.