Sweet, sour, salt, salvation and crunchy

When I was a few years ago The recipe for roasted pointed cabbage with spicy dressing read, I could actually taste the dish. I had never eaten roasted pointed cabbage before, but just like Janneke I was immediately over. When I see it on a menu, it is not difficult to make a choice. I did not use lemon juice, but rasp from an organic lemon. I think that is a bit more refined.

To make the sauce a little more fluid, I used a dash of coconut milk. That worked out well, because I had no grated coconut in the house when I prepared it for the first time. This dish has everything in it: sweet, sour, salt, bliss through the peanut butter and a crunch through the chopped peanuts. I drank Formosa Oolong Dragon Noir: a half-oxidized tea from Taiwan. This tea smells and tastes like damp autumn leaves and combines beautifully with the somewhat smoky taste of the roasted pointed cabbage. Of course I serve the tea in a wine glass, that is so festive.

Marion van den Blik

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