Main courses

Roasted cabbage steaks with sesame seeds and orient dressing

Name: Roasted cabbage steaks with sesame seeds and orient dressing
Prep time: 55 min
Total time: 55 min
Ingredients: 1 cabbage, cut into 2,5 cm thick round slices; 3 tbs Rapunzel olive oil mild, extra virgin; 1 1/2 tbs Rapunzel sesame seeds; ½ tsp Rapunzel herbal salt iodized with 15 % herbs & vegetables; pinch of chili flakes; 3 tbs Rapunzel yeast flakes; 60 ml water; 1 tbs Rapunzel olive oil mild, extra virgin; ½ tbs white wine vinegar Rapunzel Condimento Bianco; 1 tbs miso paste; 1 tbs Rapunzel Tahin (tahini - sesame spread)|170100,3 or Rapuzel cashew spread; ½ tsp Rapunzel herbal salt iodized with 15 % herbs & vegetables; ¼ tsp Rapunzel sea salt

BerlinKitchen

55 Min.

Only 1 portion

Vegan

Info

Perptime 55 Min.

Ingredients

Portions

1 cabbage, cut into 2,5 cm thick round slices
3 Olive oil mild extra virgin
1 Sesame not hulled HIH
1 Herb salt with iodine
pinch of chili flakes
3 Yeast flakes
60 ml water
1 Olive oil mild extra virgin
1 tbs white wine vinegar Rapunzel Condimento Bianco
1 tbs miso paste
1 Tahini (sesame butter) oder Cashew butter HIH
1 Herb salt with iodine
1 Sea salt with iodine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 200 °C.

Sprinkle 1 tbs of olive oil over a baking tray. Spread cabbage wedges out on baking tray, drizzle with olive oil and toss herb salt, chili flakes and sesame seeds over. Bake in the oven for about 30 minutes until the cabbage is golden brown and tender.

For the dressing blend all ingredients smooth with a mixer.

Serve cabbage wedges sprinkled with the dressing.

USED RAPUNZEL PRODUCTS

Yeast flakes

Sesame not hulled HIH

Tahini (sesame butter)

Cashew butter HIH

Condimento Bianco

Olive oil mild extra virgin

Herb salt with iodine