Ingredients with Measurements:
- 1 head of cabbage, thinly sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 cup of vegetable broth
- 1/2 cup of grated cheddar cheese
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the sliced cabbage, salt, black pepper, thyme, and oregano to the skillet. Stir well to combine.
4. Pour the vegetable broth over the cabbage mixture and stir again.
5. Cover the skillet with a lid and let the cabbage cook for 10 minutes, stirring occasionally.
6. Remove the lid and let the cabbage cook for another 5 minutes, or until most of the liquid has evaporated.
7. Transfer the cabbage mixture to a 9x13 inch baking dish.
8. Sprinkle the grated cheddar cheese and Parmesan cheese over the top of the cabbage.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Sprinkle the chopped fresh parsley over the top of the baked surkål.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 150
Fat: 9g
Carbohydrates: 12g
Protein: 7g
Sodium: 570mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cheese you like instead of cheddar and Parmesan.
- Chicken or beef broth can be used instead of vegetable broth.
Variations:
- Add cooked bacon or sausage to the cabbage mixture before baking.
- Use different herbs and spices to change the flavor profile of the dish.
Tips and tricks:
- Make sure to slice the cabbage thinly so it cooks evenly.
- If you don't have a skillet large enough to hold all the cabbage, you can cook it in batches.
- Let the baked surkål cool for a few minutes before serving to avoid burning your tongue.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked surkål in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle additional chopped fresh parsley over the top of the baked surkål before serving.
Pairings:
This dish pairs well with roasted chicken or pork.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cabbage is still too crunchy after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash the cabbage thoroughly before slicing and cooking.
Food history:
Surkål is a traditional Scandinavian dish made from fermented cabbage.
Flavor profiles:
This dish is savory and cheesy with a hint of herbs.
Serving suggestions:
Serve as a side dish or as a vegetarian main course.
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Region: Norwegian