BBQ pointed cabbage steak with radish sauce, cashew net, argan oil and Kyona Mustard Cress

(For 4 portions)

• 1 pointed cabbage
• 1 bone radishes
• 50 gr chopped cashew nuts
• cup of Kyona Mustard Cress
• smoked sea salt - Verstegen
• mace powder - Verstegen
• olive oil Iluigi
• arqan argan oil
• black pepper from the Verstegen mill

Radish sauce:

• We take 2/3 of the radishes without greens.
• Wash briefly and cut in half.
• Bring to the boil with half the water and a little smoked salt. When the radishes are done, we remove them from the cooking water and mix them with a dash of olive oil to make a nice pink sauce.

Oxheart cabbage:

• Wash the pointed cabbage and cut it in 4.
• Brush each piece with olive oil, season with smoked sea salt, black pepper and a little mace.
• We place these on a soft BBQ and color the cabbage on both sides. Then together on a tray and for another 10 minutes in an oven at 180°C.
• Cut radish bars with the remaining radishes.

To finish off:

• Place a warm piece of pointed cabbage on each plate. Spoon some radish sauce and finish with the radish bars, a radish leaf, the cashew nuts, a few drops of argan oil and some Kyona Mustard Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 25 minutes 
Techniques: veggies
Plate: Wild Black Bowl