Recipe

Ola's Recipe: Fermented Cashew Cream with Surprising Roasted Cabbage, Buckwheat & Tintelende Sauce

In this recipe, cabbage is transformed into a smoky, crispy, savory dish bursting with flavor!

Grocery list
  • 250 g Cashew nuts
  • 1 tablespoon water kombucha / probiotics (you can buy it at Holland and Barrett, for example)
  • Capers (optional - you can add later if you want) 
  • Garlic powder or 1 head of garlic - preferably roasted
  • Lemon juice to taste
  • Grated lemon zest to taste
  • Salt
  • Olive oil
  • Buckwheat / spelt or another favorite grain
  • Black sesame
  • Hemp seeds (optional)
  • 0.5 teaspoon coconut oil
  • Fresh herbs (optional) 
  • 1 Pointed white cabbage
  • Garlic powder (optional)
  • 3 Shallots or 1 finely chopped red onion
  • 2 cloves garlic, finely chopped
  • 10 g fresh ginger
  • ½ red chili pepper
  • Star anise
  • 1 tbsp red bell pepper
  • 1 tbsp chili flakes
  • 1 ½ Szechuan peppercorns
  • 1 ½ tomato paste
Bereiding

Cashew Nut Cream

Ingredients

250g Cashews

1 tablespoon water kombucha / probiotics (you can buy this at Holland and Barrett, for example)

Capers (optional - you can add later if you wish)

Garlic powder or 1 head of Garlic - preferably baked

Lemon juice to taste

Grated lemon zest to taste

Salt

Olive oil

Preparation
First, soak the cashews in water for 12 hours. The next day, mix them with a little water and kombucha, transfer them to a glass bowl, cover with a cloth, and let ferment for another 12 hours. Mix all ingredients and season to taste.

If you're opting for an easier version, soak the nuts in hot water for 15 minutes and then mix them with the rest.

Bereiding

Crispy Buckwheat

Ingredients

Buckwheat / spelt or another favorite grain

Black sesame

Hemp seeds (optional)

0.5 teaspoon coconut oil

Fresh herbs (optional)

Preparation
Cook the buckwheat or your favorite grain. Once cooked, add the remaining ingredients. The quantity is to your own taste. Stir well to bring out all the flavors. Season to taste.

Bereiding

Heavenly roasted cabbage

Ingredients

1 Pointed white cabbage

Garlic powder (optional)

Tablespoon olive oilPreparation

Cut the cabbage into about 8 medium-sized wedges. Place the wedges on a baking sheet. Season with the remaining ingredients. Bake at 160°C for about 20-25 minutes, checking and turning occasionally to prevent burning or drying out.

Bereiding

Tingling chili sauce

Ingredients

100-150ml olive oil

2 cloves garlic, minced

10 g fresh ginger

½ red chili pepper

star anise

1 tbsp red bell pepper

1 tbsp chili flakes

1 ½ Szechuan pepper

1 ½ tomato paste

PreparationHeat 30 ml of oil in a pan and add most of the ingredients (except the tomato paste and now only 30 ml of the olive oil) until golden brown and fragrant. Add the remaining ingredients and cook for another 10-20 minutes. Season to taste; if you want more spice, add more garlic and ginger!

Now for the fun part: assembling everything! I suggest starting with a cashew cream to create a nice airy base, followed by grains, tingling sauce, and the cabbage queen on top. Feel free to sprinkle with something crunchy like nuts or seeds.

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