Red cabbage with Parmesan cheese by Yvette van Boven

Every week, Yvette creates an oven recipe for Volkskrant Magazine. More than ninety of these oven recipes have been collected in the third volume of De grote oven van Van Boven.

This time: red cabbage with Parmesan cheese and garlic. Veggie or not, this recipe is everything you need to replenish your vitamins after all the sweets and biscuits of the past (and coming) weeks.

Method
1. Preheat the oven to 200 °C.

2. Brush the baking sheet with some melted butter.

3. Mix the remaining butter with the garlic, Parmesan cheese and panko (Japanese breadcrumbs) in a bowl.

4. Arrange the cabbage wedges slightly apart on the baking sheet. Divide the butter and cheese mixture over them and spread it out evenly. Season with salt flakes and black pepper if desired.

5. Bake the wedges for 30 minutes or until the top is crisp and the tip of a knife slides through effortlessly.

6. Drizzle with a few drops of good balsamic vinegar.

Title: De grote oven van Van Boven
Author: Yvette van Boven
Publisher: Nijgh & Van Ditmar
Price: €20,00