Fresh Danish pointed cabbage is a delightful side dish for a barbecue evening, but the cabbage can easily stand alone as a starter or lunch. Our recipe is intended as a starter or lunch for 4 people.
Recipe for grilled pointed cabbage with berry sauce
Fresh Danish pointed cabbage makes a delightful side dish for a barbecue evening, but the pointed cabbage can certainly stand alone as an appetizer or lunch.
Our recipe is intended as an appetizer or lunch for 4 people.
Servings: people
Grilled Pointed Cabbage with Berry Sauce
Fresh Danish pointed cabbage is a delightful side dish for a barbecue evening, but the cabbage can easily stand alone as a starter or lunch. Our recipe is intended as a starter or lunch for 4 people.
Ingredients
- 1 pcs. Pointed Cabbage
- 6 gram Salt
- 45 gram Oil We used hay-smoked rapeseed oil
- 5 gram Lemon Juice
- 1.5 gram Pepper
- Spices Mix of tarragon, salt, and pepper
- 200 gram Berry Sauce
Instructions
- Make sure the grill is smoking hot before placing the cabbages on it.
- We used a gas grill for this recipe, which is why we chose a hay-smoked rapeseed oil to add a bit of smoky flavor to the dish.
- Mix lemon juice, salt, pepper, and the oil in a small bowl.
- Cut the pointed cabbage into 4 pieces, first by halving it lengthwise and then again.
- Brush the two inner pieces with the oil/lemon mixture to help the cabbage char faster on the grill.
- Grill the cabbage on one of the inner sides for 4 minutes, then grill the other inner side for another 4 minutes.
- Turn down the grill and let it cook for an additional 5-7 minutes on the backside at a lower temperature.
Berry Sauce
- Use 200 ml of berry sauce. Strain it through a fine mesh sieve and add tarragon, salt, and pepper.
- Pour it into a siphon and charge it twice. Warm the mixture in a sous vide/water bath at about 55 degrees Celsius (131 degrees Fahrenheit) for 15 minutes.
Serving
- Sprinkle a little of the tarragon mixture over the cabbage and serve with a small piece of lemon and 2 tablespoons of berry sauce.