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🍽️ Fried Lupin Strips with Red Cabbage

2273 kcal · 30 min · 4 servings

Ingredients

• 1 small red cabbage (approx. 1 kg)
• 1 small onion
• 3 sprigs thyme
• 2 cloves
• 1 tsp juniper berries
• 1 bay leaf
• 1 piece cinnamon stick
• 1 tsp peppercorns
• 1 tbsp sunflower oil
• 2 tbsp red wine vinegar
• 150 ml apple juice
• salt
• 200 g chickpea flour
• 0.5 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 1 tsp salt
• 1 l vegetable oil (for frying)
• 200 g lupin cheese (plain)

Instructions

1. 1. Cut the red cabbage into quarters. Remove the hard core. Slice the cabbage finely or grate it. Peel the onion and chop it finely. Put two thyme sprigs, cloves, juniper berries, bay leaves, cinnamon, and pepper into a spice bag. Tie the bag securely.
2. 2. Heat oil in a pot. Sauté the onion cubes until translucent. Add the red cabbage. Deglaze with vinegar and juice. Place the spice bag in the pot. Close the lid. Simmer the cabbage over low heat for about 45 minutes. Add a little water if needed. Stir the cabbage occasionally.
3. 3. Put chickpea flour into a bowl. Season with cumin, coriander, turmeric, chili, and salt. Stir in about 250 milliliters of cold water. Mix everything into a smooth batter.
4. 4. Make sure the batter is thick. This helps coat the lupin curd well later.
5. 5. Heat oil in a pot for frying. Dip a spoon handle into the hot fat. If bubbles rise, the oil is hot enough.
6. 6. Cut the lupin curd into strips. Coat the strips in the batter. Place them in the hot oil. Fry them until golden brown, turning them. Remove the strips. Let them drain on kitchen paper.
7. 7. Remove the spice bag from the cabbage. Season the cabbage with salt. Divide the cabbage onto four plates or bowls. Place the fried lupin strips on top. Sprinkle remaining thyme over it. Serve the dish.

Nutrition per serving

• kcal: 2273
• Protein: 16 g · Fett/Fat: 233 g · Carbs: 36 g