John Myers
Ingredients for 2 servings:
- 1 m.-large red cabbage
- 2 tbsp olive oil or rapeseed oil
- 20 g lemon juice
- some lemon zest
- 1 tsp mint, dried and crushed
- 1 tbsp maple syrup
- some chili powder, amount according to your taste
- 100 g red bell pepper(s), cut into small cubes
- 50 g almonds, chopped
- salt and pepper
- 500 g potatoes, floury
- some margarine
- some almond milk, unsweetened
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
vegan and highly recommended
Remove the soft outer leaves from the red cabbage. Cut two slices from the center, each about 2 cm thick. They should each weigh about 230 g. Brush one side with a tablespoon of oil, season lightly, and place oil-side down on a baking sheet lined with baking foil or parchment paper. Preheat the oven to 180°C/350°F. Mix the remaining oil with the lemon juice, lemon zest, mint, and maple syrup and spread it all over the top of the red cabbage, right up to the edges. Season lightly with salt and pepper. Bake on the middle rack for 35 minutes, remove from the oven, and sprinkle the diced bell peppers with the almonds. Bake for another 5 minutes. Place on two plates and garnish with the almond mashed potatoes. To make the mashed potatoes, boil the potatoes and mash them with a little margarine and homemade, unsweetened almond milk.
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