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

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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