Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To fry the cabbage
Miso butter
Tahini bean puree
Topping
How it's done
To fry the cabbage
Halve the cabbage lengthwise, leaving the stalk attached. Heat the butter substitute in a wide, non-stick frying pan. Place the cabbage (cut side down) in the frying pan, reduce the heat, fry for approx. 5 mins. until golden brown. Remove, place on a baking tray lined with baking paper.
To roast
Approx. 25 mins. in the centre of an oven preheated to 180 °C (convection). Turn the cabbage once during cooking.
Miso butter
Add the miso paste, butter substitute and lime juice to a bowl, mix thoroughly, season with salt.
Tahini bean puree
Place the beans, garlic, tahini, miso paste and lemon juice in a blender. Pour in half of the water, puree. Gradually pour in the remainder of the water until the desired consistency is achieved. Season the tahini bean puree with salt, spread on a platter. Remove the pointed cabbage from the oven, halve it lengthwise, brush it with the miso butter, serve it on top of the puree.
Topping
Sprinkle with the nuts and parsley.
| Tip: | Finally, grate a little zest from an organic lime, sprinkle on top. |
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