Recipe for Red Cabbage Steak and Vitelotte Purée with Mild Cheese.

The day before, cut the red cabbage into 4 thick slices, each about 2 cm thick. Peel the garlic clove and crush it using a garlic press. Grate the zest of the lemons and squeeze their juice. Mix together the lemon juice, zest, olive oil, and garlic, then season with salt and pepper. Brush the slices with half of the marinade. Set aside in the refrigerator.

The next day, preheat the oven to 180°C. Place the 4 slices of red cabbage on a baking sheet lined with parchment paper. Bake for about 40 minutes.

In the meantime, steam the potatoes for 30 minutes. Heat the milk with the butter. Peel the potatoes and mash them using a potato masher or a fork. Gradually add the milk and butter mixture and add 60 g of grated cheese. Season with salt and pepper.

To finish, take the red cabbage steaks out of the oven. Add a dome of puree on top of each cabbage steak. Sprinkle the remaining grated cheese over the puree and bake for an additional 5 minutes until the cheese is melted. Place a slice of cabbage on each plate and drizzle it with the remaining marinade. Garnish with a few basil leaves and serve quickly.