Oven Roasted Cabbage with California Prunes, Shallots, Lemon and Cream
California Prunes are tucked into thick slices of Savoy, roasted until golden, and finished with a smooth shallot-prune cream sauce, lemon, and chili flakes. It is a simple vegetable dish with rich flavor, gentle sweetness, and just enough heat to keep things interesting.
Ingredients
- 1 Savoy cabbage
- 10 California Prunes divided
- 1 cup plus 1 TBSP, heavy cream 200 ml
- 3 shallots
- 1 lemon
- Extra virgin olive oil as needed
- Salt and pepper to taste
- Chili flakes to finish
Instructions
- Prepare the cabbage.
- Preheat the oven to 190°C / 375°F. Cut the Savoy cabbage into slices about 2 cm / ¾ inch thick and arrange them on a baking tray.
- Add the California Prunes.
- Cut some of the California Prunes in half and tuck 3–4 pieces between the leaves of each cabbage slice. Reserve the remaining prunes for the sauce.
- Season and roast.
- Season the cabbage with salt, pepper, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. Bake for about 30 minutes, or until the cabbage is golden and tender.
- Cook the shallots.
- Meanwhile, finely chop the shallots. Sauté them in a small saucepan with a drizzle of extra virgin olive oil until softened.
- Make the sauce.
- Add the reserved California Prunes to the shallots and let them brown slightly. Pour in the cream and cook for a few minutes, allowing the flavors to combine.
- Blend until smooth.
- Season with salt, then blend the shallot, prune, and cream mixture until smooth.
- Finish and serve.
- Place the roasted cabbage slices on serving plates. Spoon the sauce over the top and finish with chili flakes.
Nutrition
Serving: 1portionCalories: 313kcalCarbohydrates: 37gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 80mgPotassium: 848mgFiber: 10gSugar: 18gVitamin A: 3191IUVitamin C: 86mgCalcium: 137mgIron: 2mg