Roasted pointed cabbage with feta cream and crispy bacon crumb

Roasted pointed cabbage on a bed of feta cream - with crispy bacon crumb and a fresh green garnish.

Course Salad, Side dish

Cuisine Danish

Nøgleord Feta cream, Feta dip, Roasted pointed cabbage

Total Time 35

Servings servings

Calories 224kcal

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.