Combined with pistachio and macadamia brittle and za’atar, the pointed cabbage is transformed into a real delicacy. Recipe by Sophia Schillik, cucinapiccina
- 1 pointed cabbage
Orange and miso mayonnaise
- 2 egg yolks, fresh and free-range
- 1 tsp Dijon mustard
- 1 tbsp miso paste
- Grated zest of 1 organic orange
- 1 splash of orange juice (the rest is for the marinade)
- 140 ml rapeseed oil
- 140 ml olive oil, extra virgin and mild
- Chilli flakes
- 20 g miso paste
- 1 tbsp smoked shoyu
- 1 tbsp tamari
- 1 tbsp clear honey
- 3 tbsp freshly squeezed orange juice (see mayonnaise)
- 3 tbsp peanut or rapeseed oil
Salty pistachio and macadamia brittle
- 80 g macadamia nuts
- 80 g pistachio
- 2 tbsp coconut oil or flavourless oil
- 1 tbsp honey
- 1 tbsp maple syrup
- Salt flakes
- Fresh greens (leaf vegetables, herbs or similar)
- For the orange and miso mayonnaise, put both egg yolks into a tall vessel. Add the mustard, miso, orange zest and a splash of juice. Mix with a handheld mixer. Next, while continuing to use the mixer, pour in both oils in a very fine stream – only slowly or drip by drip until the mixture emulates. Then pour in more and more until the desired consistency is achieved. Season with some salt and chilli. When cooled properly and filled in a sealable jar, the mayonnaise can be kept for up to one week.
- Stir together all the ingredients for the marinade. Wash, halve and then quarter the pointed cabbage. Place onto a sufficiently large oven dish and brush on all sides with the marinade. Allow to rest for a few hours in the refrigerator.
- Preheat the oven to 180°C. Roughly chop the macadamia nuts and pistachios and put into a bowl. Heat the coconut oil (or other oil), honey and maple syrup in a small saucepan. Pour in the nut mixture and add salt flakes. Then spread the mass onto a baking tray covered with baking paper and bake for around 6 to 8 minutes until golden brown. Beware: the nuts burn easily! The brittle may still be soft when it comes out of the oven; it will harden as it cools.
- Increase the temperature to 220°C and place the pointed cabbage in the oven. Roast for around 15 minutes. The edges of the cabbage may char slightly. Then turn and reduce the heat a little. Cook for a further 10 to 15 minutes.
- Place the roasted cabbage quarters onto plates. Either dollop the orange and miso mayonnaise next to them or pour over. Sprinkle nut brittle and za’atar over everything and serve with a garnish of fresh greens.
This recipe is part of an orange menu that Sophia Schillik created for us. Have a look at her recipe for quinoa salad with oranges, nuts, fennel and argan oil dressing as well as the recipe for almond and orange muffins with date and cacao frosting.