Slow Roasted Maple-Cumin Butter Cabbage with Lemon-Pepper Ricotta
1 serving
🥬
1
Cabbage Head
🧈
59 g
Unsalted Butter
🍁
30 ml
Maple Syrup
🧂
2.5 g
Cumin
🧂
2.5 g
Salt
🧂
2.5 g
Paprika
🧄
15 g
Minced Garlic
🧅
30 g
Chopped Scallions
🌿
30 g
Chopped Fresh Oregano
🧀
180 ml
Ricotta
🧂
2.5 g
Pepper
🍋
0.5
Lemon
🌻
8.8 g
Sunflower Seeds
Preparation Steps
Step 1/6
Preheat the oven to 400F. Mix butter, maple syrup, cumin, salt, paprika, garlic, scallions and oregano in a bowl.
Step 2/6
Make 2 slices into the top of the cabbage, slicing 2/3 of the way through.
Step 3/6
Spoon the butter mixture into the cabbage and coat the outside.
Step 4/6
Wrap the cabbage in parchment paper and tie with kitchen twine. Roast in the oven for about 2 hours and 20 minutes.
Step 5/6
While the cabbage roasts, prepare the ricotta mixture. Combine ricotta, lemon juice, lemon zest, pepper and salt in a bowl.
Step 6/6
Unwrap the cabbage, spread a layer of the ricotta onto plate. Place whole cabbage on top. Top with the scallions, sunflower seeds, pepper and extra of the butter if desired.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
2 hours 0 minutes
Overall
2 hours 10 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
American
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos