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Ingredients:
Nocla flavouring:
1 kg mixed cabbage – kale and black cabbage
Neutral oil
Fine salt (optional)
50 g Legume Shoyu
0.5 bunch flat-leaf parsley – leaves picked
Freshly grated horseradish
Juice of 1 lemon
Charred cabbage
01
Wash the cabbage thoroughly and remove the stalks. Tear the leaves into large pieces.
02
Heat a large pan until smoking hot. Add the oil, followed by the cabbage.
03
Sear over high heat for 3-4 minutes until the cabbage softens slightly and develops a deep, charred colour.
04
Season with salt and Legume Shoyu.
Serving
Flat-leaf parsley
Horseradish
Lemon juice
05
While still warm, toss the cabbage with parsley, lemon juice, and horseradish.
06
Serve in suitable bowls.
