Spiced Cabbage Ingredients:
Preheat the oven to 180°C. Remove the outer leaves from the pointed cabbage. Then divide it into quarters or eighths lengthwise. Do not remove the inner stalk, it is supposed to hold the leaves together. Spray a large ovenproof dish (or baking sheet) with olive oil. Put the cabbage slices in the casserole. Peel the garlic and shallot and cut into thin slices/slices. Remove the hot pepper and cut into slices. Sprinkle garlic, shallots, and chili over the cabbage. Also season with harissa, salt and pepper and sprinkle some maple syrup, vinegar or lemon juice, and olive oil. Cook in the oven for 20 minutes.
Vegetable Curry Ingredients:
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Peel the onions, carrots and parsnips and cut into small cubes. Clean the leeks, cut them in half lengthwise, and cut the white and light green areas into slices about 1 cm long. Clean the mushrooms and cut them into slices. Peel the ginger and garlic and chop them into small pieces. Heat olive oil in a saucepan. Soak the vegetables, mushrooms and onions well in it. Add curry powder, paste and turmeric. Mix the spices with the vegetables and roast them briefly. Pour coconut milk, add ginger and garlic. Season everything with salt, pepper, lemon juice and maple syrup and simmer for 15-20 minutes. Clean the cilantro, basil and parsley, pick the leaves and garnish with them at the end.
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Toast the almonds and cashews in a frying pan with a little olive oil. Sprinkle with blanched sea salt and add some maple syrup. Let them caramelize briefly over low heat, then remove from the pan and place on a baking sheet.
Put the cabbage on a plate and sprinkle with the broth. Add the vegetable curry and sprinkle everything with crunchy almonds and cashews. Decorate with herbs.