Baked red cabbage ‘salad’ with blood orange, kohlrabi and kumquats

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Recipe by Damaris Beems Course: saladCuisine: Moroccan
Servings

4

Preparation

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Mom, you call this a salad? The answer is: yes. I like salads where the vegetables are not raw. Lukewarm, even better. I just don’t like cold and raw food. So my salads are often already baked or prepared in the oven and then cooled. As far as I’m concerned, the dressing determines whether something can be called a salad or not. And of course there is always something raw. Like now the kumquats and the blood orange. Soooo.

Ingredients

  • 0,5 ed cabbage, very finely shredded

  • 4 blood orange

  • 1 red onion

  • 4 shallots

  • 3 kohlrabi

  • 5 cloves fresh garlic

  • some fresh thyme and rosemary

  • 12 kumquats

  • 100 gram peeled and salted pistachios

  • olive oil

Cooking time

  • Finely chop the shallots and fry them in the olive oil, very gently with the lid on the pan. Add the thyme and rosemary to the pan as well. After 5 minutes, add the garlic that you also finely chopped. Fry them until there is nothing raw left on the onion or garlic.
    Then turn up the heat and add the red cabbage and the peeled and diced kohlrabi as well. Fry for 5 minutes and then turn off the heat.
    Finely chop the red onion and add it to the salad.
  • Cut the blood oranges into cubes and collect the juice that is released. Mix this with a nice olive oil and a lot of white pepper and some salt.
  • Toast the pistachios in a dry frying pan.
    Cut the kumquats into slices.
  • Place a red cabbage on a platter, place the kumquats on top along with the orange slices.
    Pour over with the dressing.
    Sprinkle with the pistachios.

Notes

    Inspired by Nadia Zerouali’s recipe in the cookbook ‘Henna Hanina’

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