Ingredients
- 1 small pointed cabbage
Barbecue miso butter:
- 100g coconut oil, room temperature
- 100g cashew butter
- 30 g good BBQ sauce, e.g. Dirty Harry
- 30 g Nama organic barley miso
- ½ tsp thyme
- 4 tsp pine nuts, finely chopped
Preparation:
Preheat the oven to 200°C top/bottom heat and line a baking tray with baking paper or a baking mat.
Halve the pointed cabbage and cut into wedges, always cutting through the stalk so that the pointed cabbage wedges stick together. Mash the coconut oil with a fork and mix with the remaining ingredients. Spread the pointed cabbage wedges on the baking tray and rub with the miso butter. Bake in the oven for approx. 20 minutes until golden brown, depending on the size.
Tips:
- The grilled pointed cabbage is also great for a bowl!
Variations:
- The butter can be flavoured as desired: Smoked paprika powder, chilli, Cajun spice, barbecue spices, herb salt, curry powder, tomato puree, garlic, harissa paste, maple syrup etc. etc.
- Leftover pointed cabbage also tastes great sautéed with Schupfnudel. Garnish with a dollop of sour cream and fresh parsley.
- Or finely chop the remaining cold pointed cabbage and serve on a sandwich with cream cheese, red onion, pickled cucumber and tomato slices, for example.
You can find more recipes from Sebastian Copien and many other professionals for great vegan cooking at Europe's largest vegan online cookery school www.vegan-masterclass.de. With the discount code Keimling10 you get 10% off your first payment.
Ingredients
- 180 g raw cashew nuts soaked in water for 2 hours
- 160 ml water
- 6 tbsp lemon juice
- 2 garlic cloves
- ½ cucumber, grated
- 2 spring onions, finely sliced into rings
- ½ bunch coriander, finely chopped
- ½ bunch mint, finely chopped
- ½ tsp mustard seeds, finely ground
- 1.5 tsp cumin seeds, ground
- ½ tsp coriander seeds, finely ground
- ½ tsp pepper
- 1 tsp salt
Preparation
1. rinse the cashew nuts thoroughly with cold water and blend with water, lemon juice and garlic in a high-speed blender to a smooth cream.
2. place the cream in a bowl and stir all the other ingredients into the yoghurt dip.
3. season to taste with lemon juice, ground mustard seeds, cumin, coriander seeds, pepper and salt.
Ingredients for the recipes
0.2 l (€29.95* / 1 l)
€5.99*
250 g (€35.80* / kg)
€8.95*
Perfect for preparation
€399.00*
Kuvings Action
€1,399.00*
30 g (€1,065.00* / kg)
€31.95*
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