for 4 person

Cabbage

1 kg	white cabbage, cut into slices approx. 3 cm thick
3 tbsp	olive oil
2 tbsp	liquid honey
½ tbsp	harissa
¾ tsp	salt

Feta cream

200 g	feta, crumbled
100 g	sour single cream

Herb salad

2 tbsp	apple vinegar
1 tbsp	olive oil
100 g	pomegranate seeds
1 bunch	flat-leaf parsley, leaves torn off
½ bunch	peppermint, leaves torn off
¼ tsp	salt

How it's done

Cabbage

Spread the cabbage on a baking tray lined with baking paper. In a small bowl, mix the oil with all the other ingredients up to and including the salt. Brush the slices of cabbage all over with the mixture.

To roast

Approx. 40 mins. in the upper half of an oven preheated to 200 °C. Remove, allow to cool slightly.

Feta cream

Place the feta and sour single cream in a measuring cup, puree, spread on a platter.

Herb salad

In a bowl, mix the vinegar with all the remaining ingredients.

To serve

Arrange the cabbage on top of the feta cream, scatter the herb salad on top.

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