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Bagt spidskål med burrata og salviesmør - Nem spidskål opskrift
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Baked Pointed Cabbage with Burrata, Sage Butter and Hazelnuts

Recipe for oven-baked pointed cabbage with garlic and sage butter, hazelnuts and burrata.
Course Salad
Cuisine Danish
Nøgleord Pointed cabbage, Roasted vegetables
Total Time 30 minutes
Servings 4 servings
Calories 186kcal

Ingredients

  • 1 pointed cabbage
  • Oil
  • Salt and freshly ground pepper

Sage butter

  • 60 g butter
  • 1 clove garlic, grated or crushed
  • 10 leaves fresh sage, chopped
  • Freshly ground pepper

To serve

  • 1 burrata, drained
  • 30 g toasted hazelnuts - click here for the recipe

Instructions

  • Cut the pointed cabbage into quarters and place the pieces in an ovenproof dish, cut side up. Use a little oil in the base of the dish - or a sheet of baking parchment.
  • Drizzle the cabbage with oil and season with salt and freshly ground pepper.
  • Bake in a preheated conventional oven (top and bottom heat) at 220°C for about 20-25 minutes.
    Make the sage butter in the meantime.

Sage butter

  • Melt the butter in a saucepan and add the garlic and sage - season with freshly ground pepper. Let the butter simmer gently over a low heat while the cabbage bakes.

Baked pointed cabbage with burrata, sage butter and hazelnuts

  • Tear open the burrata and spread it over the baked cabbage. Drizzle the sage butter over the top and scatter with coarsely chopped toasted hazelnuts.
    Finish with a few micro herbs or a similar garnish, if you like.

Nutrition

Calories: 186kcal | Carbohydrates: 8g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 119mg | Potassium: 364mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 536IU | Vitamin C: 53mg | Calcium: 73mg | Iron: 1mg