Wonderfully roasted and then braised cabbage with onion, topped with fine cheese and juicy meatballs - all braised in the lid of Le Chef's Monolith Dutch Oven and seasoned with the Monolith Basic and Classic Rubs. Easy to prepare and delicious de luxe!
Alternatively, you can of course also prepare this in a fire pan in the Monolith.
Set the Monolith to direct, medium heat (~180°C), place the lid of the Dutch oven as a deep plancha on the highest level of the SGS ring.
First toast the pine nuts. Then fry the pointed cabbage quarters with a little butter on the cut surfaces, seasoning with a little basic rub. Put the cabbage to one side and fry the onion slices and garlic with a little butter and basic rub.
Meanwhile, mix the mince with Panko breadcrumbs, Dijon mustard, Classic Rub and approx. 50 g each of Gruyere and Pecorino cheese and shape into small meatballs.
Mix the cream and stock.
Place the cabbage face down on the plancha, adding a little butter if necessary. Spread the onions on and around the cabbage, pour the cream/stock mixture over the cabbage and sprinkle the cheese evenly over the top.
Now arrange the meatballs, tomato slices and pine nuts on the plancha and sprinkle with the thyme.
Cook at approx. 180-200°C indirect heat (insert deflector) with a little cherry wood smoke until the cheese is gratinated and the meatballs have reached a core temperature of approx. 72°C. Sprinkle with chopped chives before serving.
