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Middle Eastern Pointed Cabbage Salad with Feta | Spiced & Roasted
(0)
30 min
Quick
Gurkerl Küche
Knackiges Spitzkraut wird im Backrohr mit Kreuzkümmel herrlich aromatisch geröstet und auf frischem Babyspinat serviert. Dazu cremiger Feta, fruchtige Granatapfelkerne, geröstete Mandeln und ein samtiges Tahini-Zitronen-Dressing – ein sättigender nahöstlicher Hauptspeisensalat voller Frische und Geschmack.
Ingredients
Preparation method
Roasting the pointed cabbage in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Trim the pointed cabbage, remove the outer leaves, and cut the head lengthwise into wedges about 2 to 3 cm thick, ensuring the core holds the leaves together.
Place the cabbage wedges on the prepared baking sheet. Brush with 2 tbsp olive oil and season evenly with ground cumin and a pinch of salt and pepper.
Chef's tip
The salad tastes especially good when the pointed cabbage is still oven-warm – the contrast with the cool, creamy feta and crunchy pomegranate seeds is wonderful.
If you like even more Middle Eastern spice, sprinkle a pinch of sumac or za'atar over the feta before serving.
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