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.

Course Salad, Side dish, Snack, Starter

Cuisine Danish, Italian

Nøgleord Baked pointed cabbage, Burrata, Pointed cabbage

Total Time 30

Servings people

Calories 148kcal

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

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.