Fruity Savoy Cabbage with Oats

Ingredients

• 200 g oats
• Salt
• 2 tbsp lemon juice
• 1 tsp grated lemon zest
• 30 g cashew nuts
• 2 onions
• 500 g savoy cabbage
• 2 tbsp butter
• 2 tsp freshly grated ginger
• 2 tsp Curry powder
• 50 ml orange juice
• pepper (ground)
• 2 oranges
• 80 g heavy cream

Instructions

1. 1.

   Soak oats overnight in 500 ml water, then bring to a boil and simmer for about 40 minutes. Stir in 1/2 tsp salt, lemon zest, and juice.

2. 2.

   Lightly toast the nuts in a dry pan without oil, set aside.

3. 3.

   Peel and finely dice the onions. Quarter the savoy cabbage lengthwise, remove the core, and cut into strips. Sauté the onions in butter until translucent, add the cabbage, ginger, and curry, and cook together. Pour in orange juice and simmer for about 10 minutes.

4. 4.

   Meanwhile, peel the oranges with a sharp knife, removing the white pith. Cut fruit fillets from the separated membranes. Season the cabbage with salt and pepper, add the orange fillets, and heat through. Whip the cream until stiff peaks form and fold it in. Serve the mixture over oats on plates, topped with cashew nuts.