Baked Lopino

Ingredients

• 1 small red cabbage (ca. 1 kg)
• 1 small onion
• 3 stems thyme
• 2 cloves cloves
• 1 tsp juniper berries
• 1 bay leaf
• 1 stick cinnamon
• 1 tsp peppercorns
• 1 tbsp Sunflower oil
• 2 tbsp Red wine vinegar
• 150 ml apple juice
• Salt
• 200 g chickpea flour
• 0.5 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 1 tsp salt
• 1 l plant oil (for frying)
• 200 g Lopino (natural)

Instructions

1. 1.

   Quarter the red cabbage, remove the core, clean and finely shred or slice into thin strips. Peel and finely chop the onion. Place 2 stems thyme, cloves, juniper berries, bay leaf, cinnamon stick, and peppercorns in a spice bag and tie well.

2. 2.

   Sauté the diced onion in oil in a pot. Add the shredded cabbage and deglaze with vinegar and apple juice. Add the spice bag and cover; simmer gently over low heat for about 45 minutes, adding water as needed and stirring occasionally.

3. 3.

   In a bowl, combine chickpea flour with cumin, coriander, turmeric, chili powder, and salt. Gradually stir in about 250 ml cold water until a smooth batter forms.

4. 4.

   The batter should be relatively thick to coat the Lopino well.

5. 5.

   Heat plant oil for frying in a pot. When bubbles form around a spoonful of hot oil, it is ready.

6. 6.

   Cut the Lopino into strips, dip them in the batter, and fry in the hot oil turning until golden brown. Drain on paper towels.

7. 7.

   Remove the spice bag from the cabbage mixture and season with salt. Distribute onto four plates or bowls, place the fried Lopino on top, sprinkle remaining thyme over it, and serve.