Savoy cabbage stew with eggplant medallions in almond cream
brød og elefanter
brød og elefanter
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Ingredienser

  • I had
  • 300 grams of savoy cabbage (I had never cooked with this type of cabbage before, but it looked so pretty, I just had to play with it)
  • 250 grams cauliflower (also a leftover from another dish, leftovers are very inspiring)
  • 100 grams cooked, white beans (I always keep ready cooked beans in the freezer and had exactly one pack left)
  • 1 onion
  • 2 cloves garlic
  • 1/2 eggplant
  • white almond cream, unsweetened
  • 500 ml vegetable stock
  • spices for the stew: Pippali, grated nutmeg and cumin
  • spices for the almond sauce: Sweet cumin, turmeric and cinnamon

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