Recipe for Roasted Red Cabbage Steak with Fourme d'Ambert AOP Cheese and Toasted Hazelnuts
Have you ever heard of red cabbage steaks? In this comforting version, they are served with Fourme d'Ambert AOP, a cheese that is both mild and creamy.
Ingredients · Servings 4 people
- 1 small red cabbage
- 4 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder (optional)
- 2 pinches of salt or fine salt
- 250 g of Fourme d'Ambert AOP
- 80 g of Fourme d'Ambert AOP
- 10 g of butter
- 1 shallot
- 15 cl of full-fat liquid cream (30% fat)
- 1 turn of a black pepper mill
- 100g of roasted hazelnuts
- 6 coriander leaves
Method · 1 h
- Preheat the oven to 200°C. Wash the red cabbage, remove the outer leaves and the end of the core.
- Using a large knife, cut the red cabbage into thick slices, like steaks, across the width.
- Place them on a baking sheet lined with parchment paper.
- Pour the olive oil into a bowl, add the paprika, garlic powder and salt, then mix.
- Using a brush, coat the cabbage slices on both sides with this mixture.
- Bake for 20 minutes, until the edges are lightly caramelized and the center is soft.
- While the cabbage is cooking, prepare the Fourme d'Ambert AOP: remove the rind, cut the cheese into slices.
- When the cabbage steaks are cooked, take them out of the oven and distribute a few slices of Fourme d'Ambert AOP on each one, without covering them completely.
- Lower the oven temperature to 180°C, then bake again for about 10 minutes, just until the cheese melts.
- Remove the rind from the Fourme d'Ambert AOP and then cut it into cubes.
- Peel the shallot and finely chop it.
- Melt the butter in a small saucepan over low heat, without letting it brown.
- Add the shallot and sauté for a few minutes, stirring regularly.
- Pour in the liquid cream and bring to a simmer.
- Gradually incorporate the cubes of Fourme d'Ambert AOP cheese.
- Add pepper, then mix until you obtain a smooth, coating sauce.
- Spread a layer of Fourme d'Ambert AOP sauce in each plate.
- Gently place a red cabbage steak on top.
- Sprinkle with coarsely chopped toasted hazelnuts and a few coriander leaves. Serve immediately.
- Casserole
- Traditional oven
- Baking paper
- Cutting board
- Oven baking tray
- Large knife
- 1. Preparing the red cabbage steaks: Preheat the oven to 200°C. Wash the red cabbage, remove the outer leaves and the end of the core.
- 2 Using a large knife, cut the red cabbage into thick slices, like steaks, across the width.
- 3 Place them on a baking sheet lined with parchment paper.
- 4 Pour the olive oil into a bowl, add the paprika, garlic powder and salt, then mix.
- 5 Using a brush, coat the cabbage slices on both sides with this mixture.
- 6 Bake for 20 minutes, until the edges are lightly caramelized and the center is soft.
- 7 While the cabbage is cooking, prepare the Fourme d'Ambert AOP: remove the rind, cut the cheese into slices.
- 8 When the cabbage steaks are cooked, take them out of the oven and distribute a few slices of Fourme d'Ambert AOP on each one, without covering them completely.
- 9 Lower the oven temperature to 180°C, then bake again for about 10 minutes, just until the cheese melts.
- 10. Preparation of the Fourme d'Ambert AOP sauce: Remove the rind from the Fourme d'Ambert AOP and then cut it into cubes.
- 11 Peel the shallot and finely chop it.
- 12 Melt the butter in a small saucepan over low heat, without letting it brown.
- 13 Add the shallot and sauté for a few minutes, stirring regularly.
- 14 Pour in the liquid cream and bring to a simmer.
- 15. Gradually incorporate the cubes of Fourme d'Ambert AOP cheese.
- 16. Add pepper, then mix until you obtain a smooth, coating sauce.
- 17 Plating: Distribute a base of Fourme d'Ambert AOP sauce in each plate.
- 18. Gently place a red cabbage steak on top.
- 19. Sprinkle with coarsely crushed toasted hazelnuts and a few coriander leaves. Serve immediately.
To shorten preparation time, you can prepare the Fourme d'Ambert AOP sauce the day before.
