Oven Red Cabbage on Squash Mash

Ingredients17

• red cabbage1 Stück
• lemon juice (marinade)3 EL
• soy sauce4 EL
• neutral vegetable oil2 EL
• sweet mustard1 EL
• hokkaido squash700g
• potatoes300g
• tahini1 EL
• extra virgin olive oil1 EL
• freshly grated nutmeg1 Prise
• lemon juice (mash)1 EL
• vegan crème fraîche3 EL
• grated horseradish1 TL
• salt1 Prise
• black pepper1 Prise
• fresh parsley0.5 Bund
• coconut chips1 EL

Instructions

1. 1

   Preheat the oven to 190°C (375°F) conventional. Trim the red cabbage and remove any wilted leaves. Cut 4 slices 3-4 cm thick and save the rest for another use. Lay the slices tightly side by side on a parchment-lined deep baking sheet, add 150 ml water and bake on the middle rack for 26 minutes.

2. 2

   Meanwhile, wash, seed and cut the squash into 2 cm cubes. Peel and cube the potatoes the same way. Put both in a pot, cover just barely with salted water, bring to a boil and cook covered for about 15 minutes. Drain, reserving 300 ml cooking water. Mash the vegetables with tahini and olive oil and season with nutmeg, salt and lemon juice. Keep warm.

3. 3

   For the marinade, whisk lemon juice, soy sauce, oil and mustard. Remove the cabbage from the oven, brush with the marinade and bake another 10-15 minutes until the edges brown lightly.

4. 4

   For the sauce, bring the reserved cooking water to a boil with the vegan crème fraîche and horseradish and reduce for 1-2 minutes, stirring, until creamy. Season with salt and pepper.

5. 5

   Wash, shake dry and finely chop the parsley. Spread the mash on 4 plates, set the cabbage slices on top and sprinkle with parsley and coconut chips. Serve with the sauce.