Roasted sweetheart and red cabbage

By Markus Stumpf

Ingredients

• 1 medium red cabbage
• 1 medium sweetheart cabbage
• 100 ml olive oil
• 10 g salt
• 10 g pepper

Ingredients (bed)

• 300 g yoghurt (preferably greek)
• 2-3 Tbsp tahini
• 2 gloves garlic finely chopped

Ingredients (dressing)

• 1 pinch salt
• 1 pinch pepper
• 5 Tbsp olive oil
• 2 Tbsp balsamic
• 2 Tbsp honey (or maple syrup)
• 1 tsp mustard

Instructions (cabbage)

1. Preheat the oven to 180°C.
2. Cut the cabbages in quarters and cut out the trunk.
3. Mix the olive oil with salt and pepper and coat the cabbages.
4. Put them on a baking sheet and roast for about 50 minutes.

Instructions (bed)

1. Mix the yoghurt with tahini.
2. Finely chop the garlic and stir it in the yoghurt and tahini mix.
3. Make a bed out of the mixture on a plate.
4. Place the roasted cabbages on the bed.

Instructions (dressing)

1. Whisk all ingedients together.
2. Sprinkle the dressing over the roasted cabbages on the plate.

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