Savoy cabbage with gorgonzole lentils, seitan and habanero dressing
The man: "Do not be angry, but I can not eat that. Why? Well ... so if I did not know that the savoy cabbage is, I would say it is something inorganic. Maybe a slide or something. And those in there ... lentils ... but what do they taste so strange? There's something funny about it. Gorgonzola? I love Gorgonzola! But please remember that I will never eat lentils with gorgonzola again. That's an impossible combination. And the Seitan ... God, he's so boring. If there were at least one sauce in which to drown him. Then maybe he would like something. Oh, the gravy that's there ... it tastes like it's in a different dish. "
The Kitchen Girl: "Wow, the savoy cabbage did a good job ! Soft but still firm and so bright green. This structure of the leaves just looks so beautiful. And the parcels did not open when roasted, great. This filling with the lenses with the light gorgonzolanote was a great idea. The seitan is a great base - not too dominant and slightly spicy. But what brings the whole thing together is this fantastic habanero dressing. Sharp, a little bit sweet and just great ... Since tonight I really made a masterpiece on the legs. The man will be amazed. "
The Impossible/Great Recipe:
The outer leaves of 1 Savoy Blanch for 8 minutes in boiling salted water (or until soft). Quench the savoy cabbage leaves in cold water and pat dry with clean dishcloths. (You can also take kitchen towels, but then you need a large amount of tea towels.)
100 g of yellow lentils rinse under running water (this reduces foaming when cooking) and boil 1 piece chopped ginger and 1 chopped onion in water (without salt). Cook for 15 minutes. The lenses should be soft without crumbling. Drain the lentils into a sieve, place back in the pot and allow 3 tablespoons of Gorgonzola to melt while stirring. Season with a little salt .2 side burgers in a pan with 1 teaspoon olive oil . Warm.
1/2 Habenero chili with 1 tomato , 1 tsp honey or maple syrup , 1 pinch of salt , black pepper and 1 teaspoon white wine vinegar and a few sage leaves puree until foamy. Then mix in 2 tablespoons of olive oil . Pull through.
Spread the savoy cabbage leaves and cut the thick ribs flat with a knife. Position on the flatter side, hold the knife horizontally to the blade and then cut to the thicker end. It's easier than you think. Set a cabbage leaf aside for later.
Place 1 tablespoon of the lentils on each of the remaining cabbage leaves. Fold the pages inwards and roll up the cabbage leaves one after the other. Immediately fix with a toothpick.
Heat in a pan 2 tablespoons olive oil and fry the savoy cabbage from both sides until they have taken color.
The withheld Cut savoy cabbage into strips and lay out nicely on 2 plates.Carefully remove the toothpicks. Drizzle with the habanero dressing and serve immediately.