Savoy cabbage can be an intimidating one! It doesn’t need to be. Finely sliced and massaged in salt it has a nice texture. In the company of good friends like kohlrabi, parsley and onion it is already it becomes very tasty! Enjoy this invigorating combination with veggie entertainment from the side: thin and soft beetroot slices with coriander and optionally a ferment. Beetroot that has been sitting for a few days becomes soft and very interesting. At least I have a crazy fascination for these soft thin slices of beetroot!
Serves 2. Prep time: 40 min
INGREDIENTS
6-8 tender leaves of savoy cabbage, cut in fine slices
salt, pepper
1/3 cup brown rice
1 pod of cardamom
1/2 anise star
1/2 kohlrabi
3 sprigs of parsley
1 tbsp raisins
2,5 tbsp lemon juice
1 shallot or small onion
soft beetroot
1/2 tsp chilli
a few coriander seeds
(optional: fermented orange)
METHOD
In a bowl, massage the savoy cabbage with some salt and pepper. Put it aside. Put the rice in a saucepan with boiling water and then put the cardamom pod in the water. Let simmer for 30min. Blend the kohlrabi, parsley, raisins, tbsp lemon juice and 1/2 a shallot/small onion. Add water or sage-cardamom-tea if needed. Finely slice the other half of the onion and combine it with the savoy cabbage and kohlrabi sauce. Let the rice cool down. Cut a few slices of the beetroot. Put the rice and the savoy cabbage with the onions and kohlrabi sauce on a plate. Place the beetroot slices next to it, top with the chilli, a splash of lemon juice and a few coriander seeds. Pickles, especially fermented orange slices are a beautiful addition to the beetroot.