Gebackener Spitzkohl mit cremigem Dip und Mildes Kimchi vegan
mildes kimchi

Baked pointed cabbage with creamy dip

Oven-warmed, golden brown pointed cabbage meets spicy miso butter and creamy dip—crispy on the outside, tender on the inside. A simple oven dish full of umami that you'll want to snack on straight from the baking sheet. Perfect as a snack, side dish, or light main course.

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Ingredients
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1 pointed cabbage
1 clove of garlic
50 g soft butter
2 tbsp miso paste
½ lemon
1 tsp salt
1 tsp pepper
1 handful chopped parsley

Ingredients for the creamy dip
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2-3 tbsp tahini
200 g white beans
400 g silken tofu
1 lemon (juice + zest)
1 half a jar of Mild Kimchi
1 tsp salt
1 tsp pepper

This is how we proceed
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  1. Wash the pointed cabbage, pat dry, quarter and remove the stalk.
  2. Peel and finely chop the garlic.
  3. Melt the butter in a saucepan. Stir in the miso paste, garlic, a little salt, pepper and lemon juice until you have a smooth miso butter.
  4. Place the pointed cabbage quarters in a baking tin and coat generously with miso butter.
  5. Bake in the oven for approx. 20–25 minutes until the cabbage is soft and golden brown.
  6. In the meantime, purée all the ingredients for the creamy dip in a blender and place on a plate.
  7. Wash the parsley, pat dry and chop finely.
  8. Arrange the baked pointed cabbage on top of the dip and garnish with chopped parsley.

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