Baked Cabbage with Dried Fruits, a different and very appetizing side dish that will please even those who do not like the cabbage family. The seasoning makes this vegetable truly irresistible and it is so beautiful to serve that we can bring it to the table even during the holiday season. I usually serve it with meat dishes, with cheeses and sometimes even as an appetizer. Simple to prepare and overall quick because it will bake for only about thirty minutes. I find that a little vinegar is perfect, but alternatively, you can use lemon juice and simultaneously its grated zest. I recommend making plenty of it, especially if you have guests, because it will be gone in no time.
If you like cabbages, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz savoy cabbage
- 4 fillets anchovies
- 2 sprigs fresh mint
- 2 sprigs fresh thyme
- 1/4 cup blanched almonds
- 1/4 cup hazelnuts
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 3.5 tablespoons extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Baking dish
- 1 Food processor
- 1 Knife
- 1 Cutting board
Preparation
Carefully clean the savoy cabbage, removing the core and tougher leaves. Cut it into 4 wedges, wash it well under running water, drain and dry thoroughly.
Place the almonds, hazelnuts, anchovies, garlic, the aromatic herbs, and extra virgin olive oil in a food processor and chop coarsely.
Arrange the savoy cabbage in a baking dish, distribute on each wedge and inside the leaves the seasoning we just chopped. Pour a drizzle of oil, vinegar over it and bake in a preheated oven at 350°F using the convection setting, letting it cook for about 30 minutes. During cooking, turn the vegetable at least twice, so it doesn’t dry out too much. Alternatively, we can cover the baking dish with a sheet of aluminum foil and remove it halfway through cooking.
Serve our Baked Cabbage with Dried Fruits hot, but it will also be delicious at room temperature.
Tips
The baked cabbage keeps for at least two days in the refrigerator, but inside an airtight container.
If you prefer it less crunchy, blanch it first for about 5 minutes, then put it in the baking dish.
