Even the septics will change their mind about cabbage!
600 gr cabbage
400 gr leek
1 tbsp coconut milk or any plant based milk
3 tbsp olive oil
10-15 gr vegan butter
1/2 tsp paprika
1/2 tsp granulated garlic
Salt to taste
Wild Girls dukkah
Preheat the oven at 200 degrees on fan mode.
In a bowl, combine the olive oil, paprika and granulated garlic.
Cut the cabbage in half and place on a baking tray.
Then brush the mixture on the cabbage and add salt to taste.
Roast the cabbage in the oven for 20 minutes.
While the cabbage is in the oven, slice the leek.
In a pan fry the leek with some olive oil until golden (approximately 10 minutes).
When the leek is golden, add some water, cover and cook on low heat until leek is softened.
This whole process will take approximately 10-12 minutes
Once the leek is softened, add the vegan butter.
Once the butter is melted, blend the leek in a mixer until creamy.
Time to assemble. In a plate, layer the leek purée, add the cabbage on top, then sprinkle some Wild Girls dukkah and some dates.