Gastronomixs

Marinated and roasted oxheart cabbage

Creation by Tom Boere, Restaurant-Hotel inTenz, Rijnsaterwoude, the Netherlands 

Marinated and roasted oxheart cabbage

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

300

g

oxheart cabbage

20

g

coconut milk

30

g

Madeira

20

g

mustard

5

g

mustard seeds

20

slices

pork neck, salted and dried

50

g

olive oil

 

 

salt and pepper

Preparation method

  • To make the marinade, mix the olive oil, coconut milk, Madeira, mustard, and mustard seeds.
  • Cut the oxheart cabbage lengthwise into four quarters. Remove the heart in such a way that the leaves remain connected to each other.
  • Place the cabbage quarters in the marinade and marinate for about 30 minutes in the refrigerator.
  • In the meantime, preheat the oven to 180˚C.
  • Take the oxheart cabbage quarters from the marinade and place them on greaseproof paper with the rounded sides facing upwards.
  • Place the slices of pork neck in between the oxheart cabbage quarters.
  • Season to taste with salt and pepper.
  • Bake in the oven on an oven tray for about 25 to 30 minutes.

Serving suggestions

  • In this preparation the pork neck is used as an extra flavour enhancer, but goose liver also makes for a beautiful flavour combination. 

Previous page