This recipe is retrospection to my grandmother’s kitchen, where the vegan food was honored. I prefer cabbage as main dish. Also, it could be a suitable garnish for meat (chicken or sausages). You just need to arm yourself with patience. It requires longer baking time.
1 big cabbage (mine is 3.5 kg)
1 ½ tbsps salt (or to taste)
4 tbsps dry spearmint
4 tbsps smoked red paprika
black pepper to taste
coriander seeds to taste, grinded (optional, for sprinkling)
2 tsp citric acid (or lemon juice)
sunflower oil to taste (matches perfectly)
Rinse the cabbage. Once cleaned, I cut it finely.
Put it in a large tray. Add salt, black pepper, spearmint and paprika.
I pour water to cover 2/3 of the content and add sunflower oil to taste (cabbage needs more fat).
Bake in a preheated 200°C oven (about 90 minutes), stir from time to time to roast on each sides. In the end, only fat remains.
Some seconds before it’s ready, add the lemon juice and stir.
Sprinkle with a mixture of grinded black pepper and coriander seeds (optional).
Do not be surprised that I’ve chosen a bigger cabbage. Use large enough backing tray and keep in mind that during heat treatment the cabbage reduces almost half of it volume.