A nice vegan dish. But also a good companion to poultry, sausage and pork. Just because.
Roasted Point Cabbage with Orange & Poppyseed Dressing
For 4 servings:
1-2 lace bowl heads, 700 g
For the orange dressing:
1 garlic clove
1 teaspoon of honey mustard
½ organic and washed orange, juice and grated peel
1 dl of rapeseed oil
1 tablespoon whipped cream
1 krm salt
1 teaspoon of poppy seeds
Preheat oven to 200 C° / 390 F°.
Divide and core two small point cabbages. Drizzle some olive oil in a baking dish and place the cabbage with the cut side down. Drizzle then some more oil on top.
Bake for 25 minutes, and after that sprinkle on some sea salt.
Make the dressing by mixing 1 grated garlic clove, 1 teaspoon of honey mustard, the juice and zest of half an orange, 1/4 cup of virgin rapeseed oil and 1 teaspoon of poppy seeds.
Spoon the dressing over the warm cabbage and toss.