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Bagt spidskål med burrata og pesto - Spidskål bagt i ovn
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Roasted pointed cabbage with burrata and pesto

Recipe for oven-roasted pointed cabbage with burrata, pesto and pine nuts.
Course Lunch, Salad, Side dish
Cuisine Danish
Nøgleord Burrata, Pointed cabbage, Roasted vegetables
Total Time 30 minutes
Servings 4 people
Calories 220kcal

Ingredients

  • 1 pointed cabbage (hispi or sweetheart cabbage)
  • 30 g pine nuts
  • 1 burrata
  • 4 tbsp green pesto - click here for the recipe
  • Oil
  • Salt and freshly ground pepper

Instructions

  • Cut the pointed cabbage into quarters and place the pieces cut side up in an ovenproof dish. Use a little oil in the base – or a sheet of baking parchment.
  • Drizzle the cabbage with oil, season with salt and freshly ground pepper, and roast in a preheated oven at 220°C, conventional (top and bottom heat), for about 20-25 minutes.
  • Meanwhile, toast the pine nuts in a dry frying pan over a low heat.
  • Let the cabbage cool for a couple of minutes, then arrange the burrata on top.
  • Top with pesto, scatter over the pine nuts and serve straight away.

Nutrition

Calories: 220kcal | Carbohydrates: 9g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 352mg | Fiber: 3g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 53mg | Calcium: 256mg | Iron: 1mg