Summary

Ingredients

• 1 medium red cabbage
• 2 tablespoon olive oil or rapeseed oil
• 20 g lemon juice
• some lemon zest
• 1 teaspoon mint, dried and grated
• 1 tablespoon maple syrup
• some chili powder, amount to your own taste
• 100 g red pepper (s), cut into small cubes
• 50 g almonds, chopped
• salt and pepper

For the puree:

• 500 g potatoes, floury boilin
• some margarine
• some almond drink, unsweetened

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Instructions

1. Remove the outer soft leaves from the red cabbage. Cut two 2 cm thick slices out of the middle. They should each weigh about 230 g.
2. Brush one side with a tablespoon of oil, season a little and place the oil side on a baking sheet with baking foil or parchment paper.
3. Preheat the oven to 180 ° C O / U heat. Mix the remaining oil with lemon juice, lemon zest, mint and maple syrup and spread it on the top of the red cabbage to the edge. Then season a little with salt and pepper.
4. Bake on the middle rack for 35 minutes, remove and sprinkle on the diced paprika with the almonds. Bake for another 5 minutes. Place on two plates and garnish with the almond and potato puree.
5. For the puree, boil the potatoes, mash into puree with a little margarine and homemade, unsweetened almond drink.