Baked pointed cabbage with Parma ham and burrata

Here is a wonderful side dish that goes with everything from a summer barbecue to a juicy rump cap roast or a roast chicken.
Baked pointed cabbage (sweetheart cabbage) with Parma ham and burrata combines crispness, creaminess and plenty of flavour – and it even works as an elegant starter or a light lunch.
The method is simple: the cabbage is cut into wedges, spread with piquant (spiced) or garlic cream cheese, wrapped in Parma ham and baked in the oven until the cabbage is tender and the ham is crisp. Finally the dish is topped with creamy burrata, a little olive oil and fresh greens as the finishing touch.

It tastes heavenly and makes a perfect alternative to the classic side dishes – and it looks beautiful on the plate.

Tips for the recipe

Make ahead: The dish can be prepared in advance and put in the oven just before serving. It does not keep well in the fridge once cooked.
Variation: The Parma ham can be replaced with Serrano ham.
Extra flavour: Use piquant or garlic cream cheese for more depth of flavour.
Serving suggestions: Perfect as a starter, a light lunch or as a side for barbecues, meat or oven-baked dishes.

Baked pointed cabbage with Parma ham and burrata

Recipe for baked pointed cabbage – cabbage wedges spread with cream cheese, wrapped in Parma ham and topped with burrata.

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Course: Salad, Side dish, Snack, Starter

Cuisine: Danish, Italian

Keywords: Baked pointed cabbage, Burrata, Pointed cabbage

Total Time: 30 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 1 pointed cabbage also sold as sweetheart or hispi cabbage
• ▢ 100 g cream cheese – piquant or garlic piquant = a well-seasoned cream cheese with paprika and spices
• ▢ 8 slices Parma ham – or Serrano
• ▢ 1 burrata
• ▢ Microgreens, parsley or similar
• ▢ Olive oil
• ▢ Freshly ground pepper

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Method

• Cut the pointed cabbage into quarters lengthways, through the core so the wedges hold together, and spread the cut sides with cream cheese.
• Wrap the Parma ham around the cut sides, tucking the seams underneath each wedge.
• Place the wedges in an ovenproof dish, lined with baking paper if you like. Drizzle a little olive oil over the ham and season with freshly ground pepper.
• Bake the cabbage in a preheated conventional oven (top and bottom heat) at 220°C for about 20-25 minutes.
• Tear open the burrata and spread it over the warm cabbage wedges. Scatter with microgreens, parsley or similar, drizzle with olive oil and season with freshly ground pepper.

  Serve immediately.

Nutrition

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