Gastronomixs

Grilled whole oxheart cabbage with salt crust

A classic preparation that creates a full and aromatic flavour. After the cabbage has been cooked in the salt crust it can also be used to make a puree.

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Grilled whole oxheart cabbage with salt crust

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

¼

 

oxheart cabbage

1

kg

salt

100

g

egg white

25

 

lime leaves

Preparation method

  • Mix the salt, egg white, and lime leaves.
  • Place the oxheart cabbage in the salt mixture and bake in the oven for 45 minutes at 180°C.

Serving suggestions

  • This is a stunning and impressive preparation that can be served at the table.
  • The oxheart cabbage can be served whole or turned into a puree, chopped into a salad, or as a side dish.

Previous page