Cabbage is one of my all time favorites. It is rich in fiber and contains loads of nutrients such as vitamin k, calcium, magnesium and potassium. Besides that, roasted cabbage tasted great and is done in about ten minutes.
For this recipe I decided to combine cabbage with minced soy, that adds some extra protein to the recipe. Almond milk makes the dish creamy end enriches the flavors.
As a side-dish I chose quinoa, which is also dense in proteins. If you prefer rice or potatoes, just go ahead!
A hint of lemon juice and some fresh coriander add some extra flavor and contrasts with the roasted notes of the cabbage and the onion.
If you like cabbage, also try these German style savoy wraps!
Start with soaking the almonds. In my case I soaked them for around one hour (of course you can used packaged almond milk from the shop as well). Boil water and soak the minced soy as well. Cut the cabbage in stripes, slice up the carrot and cut the onion into small cubes. Start frying the veggies. The trick, while frying the veggies is basically to ignore them. If you want some serious roasted flavors, don´t stir the veggies too much. Let them roast for two or three minutes – until they start to get brown – and after that mix them with a wooden spoon.
Drain the minced soy meat and add it to the veggies. Keep roasting. Dust the food with black pepper and paprika powder and roast the spices as well. Blend the almonds, add the almond milk to the mix and stir everything. Last step: Add salt.
Important: Add the salt in the end of the process. If you add it too early, the cabbage is gonna release the water from the fibers and get all soft and mushy instead of roasted.
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.