Roast Cabbage with Lentils and Sauerkraut

Joachim Beuckelaer, The Four Elements- Earth, detail, 1569

GET

1 small cabbage, cut into 8 wedges
6 tbsp olive oil
Some salt and ground black pepper
400 g cooked (Puy) lentils or chickpeas
3 bay leaves
500 g sauerkraut
2 garlic cloves, peeled and crushed
1½ tsp caraway seeds, toasted
1 litre vegetable stock 

To serve
60 g yoghurt
10 g parsley leaves, finely chopped

DO
Heat the oven to 240C. Put the cabbage and oil in a large ovenproof casserole dish with a half-teaspoon of salt and black pepper, mix to combine, then roast for 25-30 minutes, until slightly charred in places.

Cook the soaked lentils or chickpeas. Drain when cooked.

Put the pulses in the cabbage pot, add all the other ingredients, season with salt and pepper, and mix gently to combine. Cover the pot with a lid, then bake for 45 minutes, until the mix is soft and buttery. Uncover and cook for another 10-15 minutes, until the tops of the cabbage wedges have darkened slightly.

Sprinkle with the parsley, and serve with yoghurt.

Inspired by Yotam Ottolenghi’s recipes for winter vegetables

Chard Cheese Casserole

 

GET
2 bunches of chard/ silver beet
2 onions
Some Parmesan (Parmigiano Reggiano)

Cheese for topping
Some Feta
2 eggs
Some rosemary and nutmeg
olive oil
Cheese for topping

all organic

DO
Wash chard very well. Separate stems from greenery. Chop onions and fry in olive oil. Cut the stems into small pieces and add to the golden onions. Cut the green of the chard rather finely and add to the pan after the stems  have a glassy appearance. Cover with lid and simmer on a low heat. When the bulk has collapsed stir in the finely chopped rosemary. Cool dish a little.

Beat the two eggs and mix with the finely grated Parmesan cheese. Add a bit of the cheese and nutmeg. When the vegetables are cooked place them in a casserole and mix under the egg and cheese mixture. Crumble a little bit of feta on top and cover with remaining cheese. Bake in oven at medium heat for 20 minutes.
Serve with potatoes and a green salad.

Chickpea Capsicum Casserole

GET

Main Dish
4 cups of cooked chickpeas
5 capsicums, green
2 leeks
2 onions
2 tomatoes
2 garlic cloves
Olive oil
Vegetable stock, hot
Herbs: lemon thyme, sage

Topping
4 Tsp. Macadamia paste
4 Tsp. Tahini
3 garlic cloves, mashed
2 Tsp. Olive oil

Do
Wash and chop the vegetables. Fry the onions and the capsicums until they are 'golden'. Add the leek and the tomatoes. Cook for a while, then add some hot stock, the cooked chickpeas, garlic and chopped herbs. Cover and let it simmer for approx. 30 min. There should be very little liquid left.

Preheat the oven. Mix the topping. Place chickpea mixture into a casserole. Distribute the topping evenly and heat for 1 hr. at 180 °C

Serve with
Celery Salad with Brazil nuts

Spinach-Yoghurt Casserole

GET
1 bunch spinach
1 tbsp olive oil

200g bio-dynamic yoghurt
2 tbsp organic spelt flour
0.5 flat tsp ground nutmeg
150 g baking cheese, e.g young gouda, cheddar

DO
Wash spinach and separate stems from leaves. Drain well.
Chop stems and put into casserole dish with olive oil.
Bake at 190°c for 15 minutes.
Add spinach leaves.
Bake a further 10 minutes to reduce size.

Mix yoghurt with flour and nutmeg.
Spread on spinach.
Grate cheese and sprinkle on the yoghurt.
Bake without a lid for 25 minutes.
Cover with lid to keep warm.

Serve with potatoes or rice as this dish has a lot of sauce.

This simple dish turns a bunch of spinach into a main course if you like. Adjust the amount of nutmeg to taste.