17 min | Easy | 9 Ingredients | Warning: Weird Ingredients
Ingredients:
¼ Savoy cabbage (yes we are posh today)
4 tbsp canopy seeds
{ this is for crunch so you can use whatever seed you have really sunflower seeds}
2 tbsp of tahini
{ you can use more peanut butter if you do not have it}
1 tbsp of peanut butter
{or you can add extra tahini if you do not have peanut butter}
2 tbsp pickled ginger water
{ you can replace with squeezed lemon juice – ¼ of lemon}
½ tsp of harissa
{can be replaced with some chili flakes or pepper if you do not like spicess}
¼ onion
2 sprigs of dill
1 tbsp of oil
Equipment
- pan
- pot
We went to Costa Brava this weekend and I found this boiled cabbage dish in one of the restaurants. We went to Tossa de mar. I have to say it wasn’t very vegan friendly. We found our way around tho. Don’t get me wrong, it is an amazing place. It is definitely worth visiting and some options are available. But breakfast, you can probably get in a hotel. Otherwise, you do not have much to choose from. Either way, if you are a spoiled vegan brat, you will have a bit of difficulty. If you are a vegan grafter, you are totally fine.
Either way in this restaurant that i do not remember the name of, they served a boiled cabbage with some toppings and it was so nice. I never even thought about boiling cabbage before. It was so tender that I decided to make my own version. Half of the stuff that I wanted to use went off while I was away. I worked with what I had. Only jarred or canned ingredients survived. So you have to excuse me if I throw some weird stuff into the mix. I added some potential replacements. All of the ingredients can be replaced easily with "normal" stuff. Oh well... feel free to judge me based on the content of my fridge.
1’ Step: Boil the cabbage
Boil water in a pot and add ¼ of cabbage all in one piece. Reduce the heat under the water so it is still bubbling but not spilling over the pan. Boil the cabbage for the next 12-14 min till it gets tender.
2’ Step: toast the seeds and onion
Set the pan to medium heat and toss your seed. I mentioned I used canopy seeds but I used seeds to add some crunch. If you have sunflower seeds or pumpkin seeds this will totally work.
Toss it over the pan for a few min without any oil. It took me 5 min to get them ready, but my pan is a bit slow to heat up. I mentioned before that I have this amazing iron cast pan- still love it, still recommending it. When seeds get darker and crunchier, set them aside. Do not turn down the pan.
Chop onion into small pieces. Add oil to the pan and toss onions in. Move them around for 2-3 min till it goes soft and clear.Add to your seeds and chop the dill into small pieces.
3’ Step: sAuce
To a separated cup/bowl add tahini, harissa, peanut butter and start mixing. When you get smooth consistency add ginger water or lemon. Mix it again, now it is a bit thick so add a splash of water not too much. You want the sauce to be runny, but not too runny so it goes to the bottom of the plate. It needs to stick to the cabbage.
4’ Step: Plate
Drain the cabbage to get rid of all the extra water. I cut mine into 3 slices so the sauce and toppings are spread evenly. Put it into a deep plate. Pour sauce all over the cabbage and sprinkle the seeds with onions and dill.
BAD VEGAN RECiPES 
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