Christmas Roasted Red Cabbage Star with Whipped Ricotta, Spiced Grapes and Crispy Rye Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking trays with parchment paper.

2. 2

   Cut the red cabbage into 12 wedges, keeping part of the core intact so they hold together. Place them on one tray, brush with 30 ml (2 tbsp) olive oil, and season with 5 g salt, black pepper, and smoked paprika.

3. 3

   Roast the red cabbage for 20 minutes at 220 °C / 425 °F. Carefully turn the wedges and roast for 10 to 15 minutes more, until the edges are browned and the centers are tender.

4. 4

   Meanwhile, place the grapes on the second tray. Toss them with balsamic vinegar, honey, cinnamon, 15 ml (1 tbsp) olive oil, and a pinch of salt. Roast at 220 °C / 425 °F for 15 minutes, until juicy and lightly wrinkled.

5. 5

   In a food processor or with a whisk, mix the ricotta, Greek yogurt, lemon zest, lemon juice, and 1 g salt until light and smooth. Set aside.

6. 6

   Heat a skillet over medium heat. Add the butter and the remaining 15 ml (1 tbsp) olive oil. Add the rye bread crumbs and cook for 3 to 4 minutes, stirring, until golden.

7. 7

   Add the walnuts and thyme leaves to the skillet. Cook 2 minutes more until the walnuts are toasted and the crumbs are crisp. Remove from the heat and stir in the parsley.

8. 8

   To serve, spread the whipped ricotta in the center of a large platter. Arrange the roasted red cabbage wedges around it in a star shape. Spoon over the roasted grapes and their juices.

9. 9

   Finish with the crispy rye crumbs, walnuts, and herbs. Serve warm or hot.

10. 10

    If you want to reheat before serving, warm the cabbage and grapes for 5 minutes at 180 °C / 350 °F and add the ricotta and crumbs just before serving.