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Charred hispi cabbage with tomato sauce and caraway mayo

Charred hispi cabbage, kissed with sweet tomato sauce
Creamy caraway mayo, brightened with lemon and sherry
Chive-flecked, smoky, and satisfying in every forkful

dinner ⏱ 65 min 420 kcal / portion 25.0 g carbs / portion (estimated) vegan glutensoy 🔗 Original source

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Charred hispi cabbage with tomato sauce and caraway mayo
v6 · rb0e705f985 20260727Z1751 Charred Hispi Cabbage 🎉 2 pieces hispi cabbage 104 ml olive oil salt to taste black pepper to taste 24.6 ml sherry vinegar 24.6 ml lemon juice 230 ml sunflower oil 1 tsp caraway seed 🔥 preheat the oven to 240°C fan 🔥 arrange the plum tomatoes and garlic in a roasting tray and season with oil, vinegar, lemon juice, tomato paste, salt, and pepper 🔥 ⏱ 30 min roast the tomato sauce until softened and coloured ⏳ blitz the roasted tomato sauce until smooth and set aside 🍳 boil salted water in a large pot ⏱ 2 min blanch half the hispi cabbage 🔪 ⏱ 30 min drain the blanched cabbage ⏱ 2 min blanch the remaining hispi cabbage 🔪 ⏱ 30 min drain the remaining blanched cabbage 🌀 toss the drained cabbage with olive oil and salt 🍳 ⏱ 2-3 min grill the cabbage on each side until charred ⏳ cool the charred cabbage slightly 🌀 blend tofu and soya milk briefly in a food processor very slowly stream in the sunflower oil for a mayo-like consistency pulse in lemon juice, vinegar, caraway seeds, and salt 🍳 set a griddle pan on high heat and ventilate the kitchen spoon the tomato sauce over the charred cabbage add spoonfuls of caraway mayo over the cabbage 🍽 sprinkle with chives, sunflower seeds, and urfa chilli flakes 🍽 finish with a drizzle of olive oil 450 g plum tomato 3 pieces garlic clove 1 tbsp tomato paste 80 g soft silken tofu 80 ml unsweetened soya milk 1 tbsp chive 2 tbsp sunflower seed 1 tsp urfa chilli flake 30 ml olive oil salt plum tomato, garlic clove, tomato paste 60 ml 15 ml 15 ml soft silken tofu, unsweetened soya milk 10 ml lemon juice 10 ml sherry vinegar caraway seed salt 15 ml olive oil chive, sunflower seed, urfa chilli flake
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Preparation steps

  1. preheat the oven to 240°C fan
  2. arrange the plum tomatoes and garlic in a roasting tray and season with oil, vinegar, lemon juice, tomato paste, salt, and pepper
  3. roast the tomato sauce for 30 minutes until softened and coloured
  4. blitz the roasted tomato sauce until smooth and set aside
  5. boil salted water in a large pot
  6. blanch half the hispi cabbage for 2 minutes
  7. drain the blanched cabbage for 30 minutes
  8. blanch the remaining hispi cabbage for 2 minutes
  9. drain the remaining blanched cabbage for 30 minutes
  10. toss the drained cabbage with olive oil and salt
  11. grill the cabbage for 2-3 minutes on each side until charred
  12. cool the charred cabbage slightly
  13. blend tofu and soya milk briefly in a food processor
  14. very slowly stream in the sunflower oil for a mayo-like consistency
  15. pulse in lemon juice, vinegar, caraway seeds, and salt
  16. set a griddle pan on high heat and ventilate the kitchen
  17. spoon the tomato sauce over the charred cabbage
  18. add spoonfuls of caraway mayo over the cabbage
  19. sprinkle with chives, sunflower seeds, and urfa chilli flakes
  20. finish with a drizzle of olive oil

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