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Pointed cabbage, vadouvan and pink pepper hangop

Vegetarian dish of pointed cabbage, a creamy hangop, and pink pepper for a spicy twist. Approximate cost price per person: €2.25.In this vegetarian dish, pointed cabbage takes center stage. We serve it with a hangop containing pink pepper for a spicy contrast.

Ingredients

1units.itemsPointed cabbage
150mlSunflower oil
3gFleur de sel
5gVadouvan

1kgGreek yogurt
20gPink pepper

1units.itemsPomegranate

20gwatercress
10gCrispy buckwheat

Preparation

  1. Remove the outer leaves of the pointed cabbage.
  2. Cut the pointed cabbage into four lengthwise pieces.
  3. Mix the vadouvan and fleur de sel with the oil and rub the inside of the cabbage with it.
  4. Cook the pointed cabbage with the cut side down in a preheated oven at 180°C for 30 minutes.
  5. Remove the outer blackened leaves and let the cabbage cool.

  1. Hang the Greek yogurt in the tea towel for 12 hours.
  2. Mix the ground pink pepper with the hangop.
  3. Fill a piping bag.

  1. Cut the pomegranate in half and remove the seeds.

  1. Heat the pointed cabbage in an oven at 160°C.
  2. Pipe the hangop onto the cabbage.
  3. Distribute the pomegranate over it.
  4. Dress with crispy buckwheat and watercress.