Baked pointed cabbage

Ingredients for 4 servings:

• 1 pointed cabbage
• 12 potatoes, mainly waxy
• 1 liter soy cream (soy cream cuisine)
• 4 tbsp BBQ sauce
• salt and pepper
• 1 tsp caraway seeds, whole
• 2 tbsp herbs, such as marjoram, thyme and oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan, gluten-free

Preheat oven to 200°C (top/bottom heat). Wash and quarter the pointed cabbage. Wash, peel, and quarter the potatoes, and layer them next to the pointed cabbage in a casserole dish. Mix the soy cream and BBQ sauce, season with salt and pepper, and pour over the pointed cabbage and potatoes. Sprinkle the potatoes with the caraway seeds. Bake the casserole at 200°C (400°F) for about 30 to 45 minutes. Depending on the thickness of the pointed cabbage, the casserole may be done a little earlier or later! It is recommended to test the potatoes for doneness after about 25 minutes. Decorate the finished casserole with herbs. Notes: Instead of pure soy cream, you can also mix 50% soy cream and 50% soy milk. You can find out about the BBQ sauce we used on our blog: https://rosenundkohl.de/blog/bbq-sauce-deftig