Melting Cabbage & Lay's®

Cut the cabbage into 6 slices.

Cut the onion lengthwise in half. Remove the peel and then dice into medium-sized cubes.

Smash the garlic with the side of the knife. Remove the skin and chop finely.

Place a large pan on the stove and turn it on. Allow the pan to warm, then add the oil. Toast the cabbage slices on both sides. Then place in a high-walled baking pan and season with salt.

Pre-heat the oven to 200 °C.

Put the pan back on the stove and set the heat to medium-high. Add 2 tbsp of butter to warm up. Once the butter has melted, add the diced onion and garlic. Then add smoked paprika, freshly ground pepper, and salt, and grate in lemon zest. Toast for about 4-5 minutes on a medium heat, stirring occasionally. Once the onion has browned, add the cream cheese and stir until combined. Then in goes the stock and bring to the boil. After it’s simmered for 3-4 minutes, add the grated parmesan and simmer for 4 more minutes until it thickens slightly.

Pour the sauce around the cabbage in the baking pan, and put it in the 200°C oven for 15-20 minutes to bake.

While the cabbage is in the oven, make the crunchy topping. Place a pan on the stove, turn it on, and melt 1 tbsp of butter. Season with salt and freshly milled black pepper. Chop up the parsley finely, and add it to the butter. Break up the Lay’s salted into larger pieces, add to the pan, and coat with the parsley butter. This will be the crunchy breadcrumb-like topping for the cabbage.

Once the cabbage is done, add a slice to a plate and spoon the sauce around it, and top with that Parsley-Lay’s crunchy crumbs.