Spicy cabbage with cashew nut sauce
Preheat the oven to 200 ° C. Cut half the oxheart in length into two thin parts per person and place them on the baking sheet. Squeeze the garlic over a bowl and stir in turmeric, cumin, chilli flakes, black pepper and oil. Spread the parts of cabbage with three quarters of the oil mixture and drop two to three tablespoons of water. Roast the cabbage in the oven in 20-25 minutes until lightly browned and done.
Meanwhile, cook the rice according to the instructions. Finely chop the cashew nuts. Heat the remaining oil with herbs in a small pan and add three quarters of the cashew nuts. Stir in 1-2 tablespoons of lemon juice and coconut water and heat to a sauce while stirring. Serve the braised cabbage with some sauce and the rice next to it. Sprinkle the rest of the cashew nuts.
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