for 4 people

Ginger butter

50 g	butter, melted
2 tbsp	red wine vinegar
30 g	preserved ginger
2	garlic cloves, coarsely chopped
¾ tsp	salt

Pointed cabbage

800 g

pointed cabbage, cut in half lengthwise or into quarters

To roast

80 g	grated Gruyère

To serve

1 tin	black beans (approx. 420 g), rinsed, drained
½ dl	milk
½ tsp	salt

How it's done

Ginger butter

Place the butter in a measuring cup along with all the other ingredients up to and including the salt, puree.

Pointed cabbage

Place the cabbage cut side up in the prepared dish. Pour over the ginger butter so that it spreads into the gaps in the cabbage leaves.

To roast

Approx. 45 mins. in the centre of an oven preheated to 200 °C. Remove, sprinkle with cheese, bake for a further 15 mins. Remove.

To serve

Place the beans, milk and salt into the same measuring cup, puree. Halve the cabbage halves, serve with the bean puree.

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