Name: Braised Cabbage with Romesco & Seaweed Crunch
Prep time: 25 min
Cook time: 55 min
Yield: 4
Ingredients: 1 head of Savoy cabbage; 3 tbsp rapeseed oil; 1.5 litres vegetable stock; 2 tbsp lemon juice; A few sprigs of parsley; A pinch of urfa chilli flakes; Flaky sea salt; FOR THE SEAWEED CRUNCH; 30g golden sultanas; 3 nori sheets; 20g pumpkin seeds; 2 tbsp rapeseed oil; 35g shallots, sliced; 3 garlic cloves, sliced; 4 tsp tamari soy sauce; 120ml garlic oil; 1½ tsp toasted sesame oil; FOR THE ROMESCO; 2 medium red peppers, or 165g grilled red peppers from a jar; 25g hazelnuts, toasted in a dry pan; 1 garlic clove; 1 tsp flaky sea salt; ½ tsp pomegranate molasses; A pinch of cayenne pepper; 4 tsp sherry vinegar; 1 tsp smoked paprika; 5 tbsp plus 1 tsp olive oil

VMG Recipes

Braised Cabbage With Romesco & Seaweed Crunch