This is a wonderful combination of crispness, creaminess and salty bacon crunch.
This roasted pointed cabbage with feta cream and bacon is both simple to make and full of flavour, which makes it perfect as a side for the barbecue or as a dish in its own right with, say, fried potatoes. It also makes an excellent sharing starter.
The pointed cabbage (also sold as hispi or sweetheart cabbage) is cut into quarters, drizzled with olive oil and seasoned with salt and freshly ground pepper before it goes into the oven until tender, with lightly crisp edges.
Meanwhile, the bacon is fried until crisp, drained on kitchen paper and finely chopped, giving you a lovely bacon crunch.
The feta cream is made from feta, Greek yogurt, lemon juice, garlic, salt and freshly ground pepper, blended to a soft, creamy consistency.
Once the cabbage is roasted and has cooled slightly, it is arranged on a bed of feta cream and topped with the bacon crunch and a little fresh green garnish – parsley or microgreens, for instance – for both flavour and colour.
It is incredibly easy and seriously good. You will find the recipe for roasted pointed cabbage with feta cream below.
Roasted pointed cabbage with feta cream and crispy bacon crumb
Ingredients
- 1 pointed cabbage also sold as hispi or sweetheart cabbage
- 100 g streaky bacon rashers
- 150 g feta
- 200 g Greek yogurt
- 1-2 cloves garlic
- 1/2 lemon juice only
- Salt and freshly ground pepper
- A little fresh green garnish for the top e.g. parsley or microgreens
Method
- Cut the pointed cabbage into quarters and lay the pieces cut side up in an ovenproof dish. Use a little oil in the base – or a sheet of baking paper.
- Drizzle the cabbage with oil and season with salt and freshly ground pepper, then roast in a preheated oven at 220°C, conventional (top and bottom heat), for about 20-25 minutes.
- Meanwhile, fry the bacon until crisp in a frying pan or in the oven. Leave it to drain on a little kitchen paper, then chop it finely.
- Put the feta in a mini chopper together with a couple of tablespoons of the yogurt, the garlic and the lemon juice. Blend until you have a smooth, even cream – add another couple of tablespoons of yogurt if needed.
- Season with freshly ground pepper and a little salt if needed, and add the rest of the yogurt. Blend briefly – not for too long, or the feta cream can turn thin.
- Spread the feta cream over a serving platter and arrange the roasted cabbage, cooled slightly, on top.
- Scatter with the chopped bacon and a little fresh green garnish, and serve straight away.
Nutrition
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Den smagte fantastisk . TAK
Hej Ann-Dorth
Hvor er det dejligt at høre – tusind tak fordi du giver dig tid til at skrive 🙂
Warm wishes, Dianna