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🍽️ Crispy Savoy Cabbage with Lemon Tofu Dip

248 kcal · 30 min · 4 servings

Ingredients

• 50 g onions (1 onion)
• 1 organic lemon
• 150 ml classic vegetable broth
• 500 g small pointed cabbage (1 small pointed cabbage)
• 2 tbsp olive oil
• 2 garlic cloves
• 3 sprigs lemon thyme
• 100 g tofu
• salt
• pepper
• ground coriander
• cayenne pepper
• coarse sea salt

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Rinse the lemon under hot water and pat it dry.
3. 3. Grate the fine zest from one-third of the lemon.
4. 4. Cut the lemon in half and squeeze out the juice.
5. 5. Bring the vegetable broth to a boil in a pot.
6. 6. Add the lemon zest and the onion cubes to the broth.
7. 7. Let the mixture simmer covered on low heat for about 10 minutes.
8. 8. Remove the hard core from the savoy cabbage without destroying the leaves.
9. 9. Cut the savoy cabbage into eight equal pieces.
10. 10. Wash the savoy cabbage pieces and let them drain well.
11. 11. Heat the oil in a large non-stick pan.
12. 12. Fry the savoy cabbage on medium heat for about 4 minutes.
13. 13. Peel the garlic and slice it thinly.
14. 14. Wash the lemon thyme and shake it dry.
15. 15. Pluck the small leaves off the lemon thyme.
16. 16. Turn the savoy cabbage in the pan.
17. 17. Add the garlic and lemon thyme to the pan.
18. 18. Fry everything for another 4 minutes.
19. 19. Cut the tofu into small cubes.
20. 20. Add the tofu cubes to the onion-lemon broth.
21. 21. Bring the sauce back to a boil.
22. 22. Puree the sauce finely with a hand blender.
23. 23. Season the sauce with salt, pepper, a little lemon juice, coriander, and cayenne pepper.
24. 24. Sprinkle the fried savoy cabbage with a little sea salt.
25. 25. Serve the savoy cabbage together with the tofu-lemon sauce.

Nutrition per serving

• kcal: 248
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 11 g