Now, this is a real winter dish and cabbage is the seasonal eat you may want to opt for as it packs a nutritional punch. This recipe is normally neither vegeterian nor vegan, so I modified it to come up with a 100% plant-based option of this home-made hearty and panfresh dish! Hope you’ll like it!
Ingredients for 2
- Olive oil
- 200gr of organic soya mince
- 1 medium / large white onion also known as “Spanish onion”
- 1 garlic clove
- 1/4 pointed cabbage
- 1/4 red cabbage
- 2 medium / large potatoes
- 15-20 organic chestnuts
- White wine
- 60gr smoked cashew cheese
- Salt and pepper to taste
- Finely chop onion and garlic and set aside in a small dish.
- Cut the cabbages into about 1-2cm pieces or shred, as you prefer. Set aside.
- Cube the potatoes and set aside.
- Prepare the soy mince as per package instructions and fry with the oil in a pan, adding salt and Tabasco to taste. Fry for about 3-5 minutes.
- Add the minced onion and garlic and keep frying.
- Roughly chop the chestnuts, or add them whole and fry for 1-2 minutes before delgazing the pan with some white wine.
- Add the cut cabbage and the cubed potatoes and fry the mix for a couple of minutes before adding some more white wine and placing a lid onto the pan to allow the vegetable mix to simmer for about 20-30 minutes on a low heat.
- Cut or grate the smoked cashew cheese and place into the pan, turning off the heat. Place the lid back on for a couple of minutes allowing the cheese to melt.
- Enjoy 🙂 !!
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