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

Extra Spicy Corn Yuzu Hot Sauce

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 

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