Roasted cabbage, vegan demi glace & cauliflower puree | Little Kitchen recipe

Cabbage, vegan demi glace, parmigiano & cauliflower purée, horseradish OK! And why is this post experimental? It's just cabbage, right? Not quite! I tried to make the most out of some simple ingredients. I cooked the cabbage quarters in vacuum for 45 minutes with some butter and salt. Cooking in vacuum prevented leakage of any flavours and incorporated the butter flavours perfectly with the taste of the cabbage. Only problem? We didn't cook it long enough! 😅 I'd suggest cooking the cabbage quarters at least for an hour in the vacuum. You want them really soft and sweet. After cooking, you want them to slowly fry in some butter with your seasoning of choice! That's it for the cabbage. On to the sauce! We prepared the sauce from like every vegetable we had at hand. We peeled and thinly sliced some onions, aubergine, shiitake mushrooms, beetroots, garlic, cabbage, parsley root, celery root, yellow kohlrabi, carrots etc. We added a spoon of tomato sauce, salt and olive oil and put everything into the oven for 45 minutes at 150°C to crisp everything up and get a bit of depth. After that, we added 2l of water and repeated the cooking process. After (altogether) almost two hours in the oven, we strained the liquid from the vegetables and reduced the sauce to half. The result was a really nice & flavourful leftover Vegi sauce. My advice? You really want the veggies to start browning up before moving to the "add some water part". Also, longer cooking time = more flavour. ALSO! this method is good for any leftover veggies you have in fridge. Just remember to keep the balance between sweet & sour ingredients 😉 And last but not least, maybe it would be a good idea to blend the leftover veggies with the sauce to incorporate even more flavour 🤔 Follow us for more content at: https://www.instagram.com/mala_kuhna/