Roasted Cabbage with Beanotto and BBQ Capers
1 kg cabbage
1 dl olive oil
0.5 tsp Santa Maria Thyme
0.5 tsp salt
0.5 tsp Santa Maria Black Pepper
20 g fresh dill
BBQ Capers & Sunflower Seeds
1.5 dl Santa Maria Caper
1.5 dl sunflower seed
2 tbsp Santa Maria American BBQ Sauce Hickory
2 tbsp cooking oil
10 ml olive oil
1 kg cooked white beans or canned beans
200 g shallots onion
1 tsp Santa Maria Rosemary
2 dl dry white wine
8 dl cream
150 g tasty cheese
50 g butter or margarine
1 tsp Santa Maria White Pepper, ground
0.5 tbsp salt
How to prepare
Set oven to 200° C.
Mix capers and sunflower seed with BBQ sauce and roast in a hot pan for a minute with oil until the sunflower kernels start to color.
Rinse the cabbage.
Cut each cabbage head into 8 chunks.
Add olive oil and season with thyme, pepper and salt onto the cabbage.
Roast the cabbage for about 10-15 min.
Garnish with some fresh dill.
Heat the beans in boiling water, pour out the water and allow the beans to drain well.
Gently heat the onion and rosemary in olive oil without colouring it.
Add the wine and bring to a boil, reducing, until almost all the wine has been absorbed by the onion.
Add the cream and reduce until half of the cream remains. Remove the pan from the heat.
Stir while adding cheese and cooking fat.
Flavour with salt and pepper.
Add the hot beans into the creamy mixture and serve immediately.