Grilled pointed cabbage with curry dressing

Name: grilled pointed cabbage with curry dressing
Total time: 45 min
Yield: 4
Ingredients: 1 kilo cabbage; 15 tablespoon mild curry powder; 4 tablespoon neutral oil; 1 lime; 100 ml coconut water; 75 gram hazelnut; 2 tablespoon coriander

Ingredients

Directions

Preheat the oven to 200 ° C.
Chop the hazelnuts roughly.
Cut the pointed cabbage lengthwise into eight equal parts and put them on the baking sheet.
Sprinkle four to six tablespoons of water over the batches.
Stir in the bowl the curry powder with some salt and oil.
Spread the tips of cabbage with half of this mixture.
Fry the cabbage in the oven for 25 minutes.
In the meantime, heat the rest of the curry mixture in a saucepan until it smells nice.
Stir in the lime juice and the coconut water.
Let it simmer for two to three minutes until it becomes a nice dressing.
Roast the hazelnuts in a dry frying pan until golden brown, stirring frequently.
Spoon the nuts on a plate.
Serve the pointed cabbage with the dressing over it.
Sprinkle the hazelnuts and coriander over them.