Rendang of pointed cabbage

Name: Rendang of pointed cabbage
Ingredients: 750 ml Coconut milk; 750 ml coconut yogurt; 1 kg cevenne onions; 1 vadouvan powder; Chioggia beets; Pepper; Salt; 2 l Vegetable stock; 5 Bay leaves; 1 Pointed cabbage; 500 g yellow baby onions; 175 g Rendang paste; Olive oil pearls; smoked almond, sliced; blue skin radish, thinly sliced; Affilla cress; small purple viola; Borage cress

Rendang of pointed cabbage with a broth of roasted Cevennes onions and strained coconut yogurt.This recipe is for 10 people.

Ingredients

750mlCoconut milk

750mlcoconut yogurt

1kgcevenne onions

1vadouvan powder

Chioggia beets

Pepper

Salt

2lVegetable stock

5Bay leaves

1Pointed cabbage

500gyellow baby onions

175gRendang paste

Olive oil pearls

smoked almond, sliced

blue skin radish, thinly sliced

Affilla cress

small purple viola

Borage cress

Preparation

Cut the pointed cabbage into thin strips and stew them in some butter.
After 10 minutes, add the rendang paste and briefly fry together.
Cover the mixture with coconut milk and let it simmer gently until a thick substance has formed. This takes about 2 hours.
Clean the Cévennes onions and cut them in half.
Fry the onions in plenty of butter and let them caramelize completely over low heat for half an hour.
Deglaze the onions with the vegetable stock.
Add the bay leaves and let the mixture infuse gently over low heat.
Strain the stock through a muslin cloth and season with pepper and salt.
Hang the coconut yogurt in a muslin cloth and leave it in the fridge overnight.
Scrape the hangop from the cloth and stir well in a bowl.
Season with pepper, salt, and vadouvan.
Put the coconut hangop in a piping bag and keep cold until use.
Cook the washed chioggia beets in plenty of salted water until just tender.
Let the beets cool and then peel off the skin.
Cut the mini beets into 8 wedges.
Put the baby onions in a cooking bag and add salt and olive oil.
Tie the bag closed and cook the baby onions for 30 minutes in the oven at 175°C.
Let the baby onions cool and cut in half. Carefully peel off the outer skin.
Fry the baby onions cut side down in some butter until golden brown.
Carefully separate the segments. Set aside until use.

Heat the broth and pour into a nice jug for serving.
Gently warm the rendang and spoon into a ring mold on the plate.
Pipe a dollop of hangop in the center.
Stand 3 pieces of beet upright on the rendang.
Place 3 baby onion shells upright between the beets.
Pipe some hangop into the segments of the shallot.
Playfully insert the radish, almond, affilla cress, borage cress, and viola leaves, and finish the dish with the olive oil pearls.
Serve the plate and pour the hot broth around the dish at the table.