Donna Hay has a new book ‘everyday fresh’. Thanks to delicious.nl I get the vibe and inspiration to prepare vegetables in another surprising way.
When I was a child I hated white cabbage, the texture, the smell and the boring combination with bechamel sauce. Gradually I discovered other combinations which made this cheap and healthy ingredient much more attractive.
Caramelized cabbage with boiled beetroot marinated in balsamic vinegar and cheese is awesome.
Cut 1 cabbage in slices of 2.5 cm. Spread on baking paper. Season with lots of pepper, salt and good olive oil.
Cover with aluminium foil. Bake in the oven at 200° for 30 minutes. Turn the cabbages. Spread some extra pepper, salt and 4 chopped garlic cloves ( my input😉). Bake for another 20 minutes covered with aluminium foil.
In the meanwhile, slice 500 grams of boiled beetroot ( I bought precooked ones). Mix with 60 ml of good quality balsamic vinegar ( you don’t need extra sugar), pepper and salt. Mix now and again. Chop 30 grams of wild fennel (my input instead of dill and parsley).
Serve the cabbage with the beetroot, fresh wild fennel, the beautiful marinade and some buffalo mozzarella ( Iris prefers cow’s milk cheese instead of sheep’s or goat’s cheese🙃).