Ingredients
- —• 1 medium-sized white cabbage, sliced into ± 2½ cm thick rounds
- —• 2 tbsp extra virgin olive oil
- —• 300 g cooked beets, thinly sliced
- —• 125 ml balsamic vinegar
- —• 1 tbsp light brown sugar
- —• ½ tsp coarse sea salt
- —• 200 g feta (preferably sheep's feta), sliced
- —• A handful of fresh dill
- —• A handful of flat-leaf parsley
Instructions
Preheat the oven to 220 °C.
Place the cabbage slices on a baking sheet lined with parchment paper, brush with oil, and sprinkle with salt and pepper.
Cover with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 25 minutes, until the cabbage is golden brown and slightly charred.
Meanwhile, mix the beets with balsamic vinegar, sugar, and salt.
Take the cabbage out of the oven and top with the beets, feta, dill, and parsley.
Drizzle with some of the beet marinade and serve immediately.
Serving Tip
Simple, nutritious, and festive — just how weekday cooking should be. Crunchy cabbage, sweet beets, and salty feta combine to create a perfect balance of flavor and texture. Serve the cabbage on a large platter, with the feta slightly melted between the warm beets. Drizzle extra balsamic over for shine, and garnish with fresh herbs. Delicious with a slice of rye crispbread or some toasted nuts sprinkled on top.
Storage Tip
Allow to cool completely and store covered in the refrigerator for up to 2 days. Reheat briefly in the oven or air fryer at 160 °C to restore the cabbage's slight crispness.