Potato gratin and roasted red cabbage

Name: Potato gratin and roasted red cabbage
Prep time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 3 dl soya drink; 2 ½ dl soya cream; 1 kg waxy potatoes; 1 red cabbage; 6 tbsp olive oil; 1 ¼ tsp garlic powder; 1 bunch rosemary; ¾ tsp sea salt; ¼ tsp nutmeg

Vegan main dish

Total: 1 hr | Active: 20 min.

vegan, lactose-free, gluten-free

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Roasted red cabbage is perhaps our discovery of the year – it tastes absolutely incredible! Crunchy, spicy and wonderfully wintry – we simply can't get enough of it!

Recipe by:
Joel & Muriel

Ingredients

for 4 person

Potato gratin
1 kg	waxy potato , cut into approx. 3 mm slices
4 tbsp	olive oil
¼ tsp	garlic powder
1 bunch	rosemary, needles removed
½ tsp	sea salt
3 dl	soya drink
2 ½ dl	soya cream
½ tsp	garlic powder
¼ tsp	nutmeg

Red cabbage
1	red cabbage, cut into slices approx. 5 mm thick
2 tbsp	olive oil
½ tsp	garlic powder
¼ tsp	sea salt

How it's done

Potato gratin

Mix the potatoes with the oil and garlic powder, layer the potatoes with the rosemary and salt in the prepared dish so that they overlap slightly. Combine the soya milk, soya cream, garlic powder and nutmeg, pour on top of the potatoes.

Red cabbage

Place the slices of red cabbage on a baking tray lined with baking paper, drizzle with oil and season.

Bake

Bake the gratin for approx. 40 mins. in an oven preheated to 200 °C (convection). Cook the red cabbage alongside for approx. 30 mins.

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