Kohl Archives - Veggie Table

Ingredients for 4 people:

1 pointed cabbage
2 red onions
3 cloves of garlic
sesame oil
approx. 120 g red lentils
1 packet of gnocchi
approx. ½ l vegetable stock
250 g seitan
rapeseed oil
approx. 2 tablespoons tamari or shoyu
Herb salt
Freshly ground black pepper
Smoked paprika powder
¼ litre coconut milk
Cumin
Curry powder
Coriander powder
Cardamom powder
Ginger powder

Preparation:

1. For the gnocchi, clean and wash the pointed cabbage, quarter it and cut it into finger-thick pieces.
2. Peel the red onions, halve them and slice them.
3. Peel the garlic, remove the germ and chop it.
4. Heat the sesame oil in a wok pan. Fry the pointed cabbage with the red onions and garlic for a few minutes, stirring frequently.
5. Rinse the red lentils with cold water and add to the pan.
6. Remove the gnocchi from the packet and add to the wok pan. Mix everything together well.
7. Add the vegetable stock and simmer for about 10 minutes.
8. In the meantime, cut the seitan into strips and fry in rapeseed oil until crispy. Deglaze with tamari and season with herb salt, freshly ground black pepper and smoked paprika powder.
9. Pour the coconut milk and, if necessary, a little vegetable stock into the gnocchi. Mix in the fried seitan.
10. Season with herb salt, freshly ground black pepper, cumin, curry powder, coriander, cardamom and ginger powder and simmer for another 5 minutes.
11. Serve immediately.

My recommendations:

Product description:

With its characteristic cone shape, pointed cabbage is easy to tell apart from other types of cabbage. Whether sautéed, baked in the oven or eaten raw, pointed cabbage is very versatile.It is the earliest type of cabbage to be harvested each year. Pointed cabbage tastes particularly mild in spring and summer, but has a stronger flavour in autumn. Like all other types of cabbage, pointed cabbage is a very healthy vegetable, particularly rich in vitamin C.

Ingredients for about 4 people:

500 g potatoes
1 cauliflower
400 g fresh mushrooms (mixed)
1 onion
4 cloves of garlic
rapeseed oil
herb salt
freshly ground black pepper
caraway
chilli flakes
ginger powder
curry powder
mustard oil
In addition:
a few stalks of fresh thyme

Preparation:

1. For the thyme potatoes, scrub the potatoes with a vegetable brush, wash, clean if necessary and boil in a little salted water until soft.
2 In the meantime, clean and wash the cauliflower and cut into florets. Roughly chop the stalk. Blanch the chopped cauliflower in water with granulated vegetable stock. Then drain, collect the cooking water and set aside.
3 Wipe the mushrooms with a damp cloth, clean and cut into slices or quarters.
4 Peel and finely dice the onion.
5 Peel the garlic, remove the centre and chop very finely.
6. heat the rapeseed oil in a deep pan, fry the diced onion until translucent, then add the garlic and fry briefly.
7. Add the drained cauliflower florets with the chopped mushrooms and fry lightly.
8. Add a little of the cauliflower water and simmer everything together for about 15 minutes.
9. Season with herb salt, freshly ground black pepper, cumin, chilli flakes, ginger powder and curry powder.
10. Peel the potatoes and toss briefly in a pan with a little mustard oil and fresh thyme.
11. To serve, arrange the cauliflower and mushroom pan with the thyme potatoes on flat plates and sprinkle with some fresh thyme leaves.

My suggestion:

Product description:

Thyme is native to the Mediterranean region. People have been using thyme as a medicinal plant for thousands of years, as it can help with coughs, bronchitis, hoarseness and sore throats. If you rub the thyme leaves in your fingers when cooking, the typical, intense odour wafts into your nose, as the small leaves on the woody stalk are full of essential oils.

Category Archives: Kohl

Pointed cabbage and seitan gnocchi with red lentils (vegan)

Cauliflower and mushroom vegetables accompanied by thyme potatoes (vegan)