Filter
Reset
Sort ByRelevance
Donna Cambre
Spicy cabbage with cashew nut sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
30 minMain dishwater, chicken broth tablet, fresh leek, fresh sage leaf, unsalted butter, chilled pumpkin pieces, risotto rice, pumpkin seeds, Parmigiano Reggiano, smoked duck breast fillet,pumpkin risotto with smoked duck breast
-
15 minMain dishTortilla wraps, onion, yellow bell pepper, traditional olive oil, shawarma meat, hot ketchup, lamb's lettuce, garlic sauce,wrap with shawarma
-
20 minMain dishlemon, Red onion, garlic, traditional olive oil, boiling water, capers, Scottish salmon fillet, fresh parsley,grilled salmon with lemon
-
35 minMain dishbaking flour, big toe garlic, olive oil, ground cumin, oregano,roasted cauliflower with oregano and cumin
Nutrition
785Calories
Fat68% DV44g
Protein40% DV20g
Carbs24% DV73g
Loved it