Cabbage Taco with Roasted Veggies and Corn Hot Yuzu Sauce


Cabbage Taco with Roasted Veggies and Corn Hot Yuzu Sauce
Serves 2
| 35 mins
Ingredients
1ย Whole Garlicย Clove
3 Red Onions
Lemons
Hazelnuts
1ย Savoy Cabbageย
5ย Broccoli
2 Carrots
2 Beets
2 Parsnips
1 Kohlrabi
8 Brussels Sprouts
Olive Oil
Method
- Pre-heat your oven to 250ยฐC (480ยฐF). Chop all the vegetables. Place them in an oven-proof dish, snugly. Add a little olive oil to coat the vegetables.ย
- Bake the vegetables at 250ยฐCย (480ยฐF)ย for 10 minutes.
- Put a well-salted pot of water to boil.ย Blanch the cabbage for 30 seconds.ย Tip: Use aย forkย to pinch the cabbage and submerge it in boiling water (the fondue method).ย Cool the cabbage in ice to stop cooking.ย ย
- Smash some hazelnuts.ย Use a bowl as a pressing surface to easily smash without making the mixture too fine.ย ย
- Place a cabbage leaf.ย Add the roasted vegetables that fit inside.ย ย
Season with lemon/lime. Sprinkle on the hazelnuts. Drizzleย Extraย Spicyย Corn Hot Yuzu Sauce.ย ย
