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Roasted Point Cabbage with Basil & Pistachio Sauce (Vegetarian, Gluten, Grain Free & Low Carb) On a round plate with basil sauce at the borrom, followed by point cabbage steaks stacked on each other topped with shaved cheese, chopped hazelnuts and fresh basil. Shown from Above
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Roasted Point Cabbage with Basil Pistachio Sauce (Vegetarian, Gluten, Grain Free & Low Carb)

This is a fresh, flavorful and tasty dish that is great to serve both as a main course or side dish.
Course Lunch, Main Course, Side Dish
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healhty, Low Carb, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1 Point cabbage sliced into rounds
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/2 Lemon zested
  • 1/2 Lemon juiced
  • A drizzle of Olive oil

For the sauce

  • A hand full of Basil (or mixed fresh herbs)
  • 1 (2/5) dl (cups) Creme fraiche or greek yogurt
  • 1/2 Lemon zested
  • 1/2 Lemon juiced
  • 2 Garlic cloves
  • 2 tbsp White wine
  • 2-3 tbsp Pistachio nuts
  • Sea salt, to taste
  • Black pepper, to taste

For serving

  • 2-3 tbsp Hazelnuts (I used roasted) roughly chopped
  • Parmesan, Gruyere, Pecorino, Manchego(or any other flavorful cheese of your choice) grated
  • Fresh basil

Instructions

  • Preheat the oven or air fryer to 200 degrees Celsius.
  • Slice the point cabbage into 1 cm thick rounds.
  • Brush or drizzle with a little bit of olive oil.
  • Top with lemon zest, lemon juice, sea salt and freshly grated black pepper.
  • Place in the oven/air fryer and bake for 20-25 minutes in the oven or 7-8 minutes in the air fryer then flip and bake for another 7-8 minutes, until the edges are crunchy and golden brown.
  • Meanwhile add all the ingredients for the basil pistachio sauce to a blender and mix until smooth. Taste and add more seasoning as needed.
  • You can serve the basil pistachio sauce warm or cold, as you prefer. Id serving it warm heat it on low heat in a small pot.
  • Place the sauce at the bottom of a plate, top with roasted cabbage, roughly chopped hazelnuts, grated cheese and fresh basil.