Ingredients for spiky cabbage:
Preheat the oven to 180 degrees Celsius. Remove the outer leaves from the spiky cabbage. Then divide lengthwise into quarters or eighths. Do not remove the inner stem, it should hold the leaves together. Drizzle olive oil on a large enough fireproof dish (or baking sheet). Place the cabbage slices in an ovenproof dish. Peel the garlic and shallot and cut into fine slices/slices. Clean the seeds from the chili and cut it into strips. Sprinkle garlic, shallots and chili over the cabbage. Also season with harissa, salt and pepper and drizzle with a little maple syrup, vinegar or lemon juice and olive oil. Bake in the oven for 20 minutes.
Ingredients for vegetable curry:
Peel the onion, carrot and parsnip and cut into small cubes. Clean the leeks, cut them in half lengthwise, and cut the white and light green surfaces into slices of about 1 cm. Clean the mushrooms and also cut them into slices. Peel and finely chop the ginger and garlic. Heat olive oil in a pot. Sauté vegetables, mushrooms and onions well in it. Add curry powder and paste and turmeric. Mix the spices with the vegetables and fry briefly. Pour in the coconut milk and add the ginger and garlic. Season everything with salt, pepper, lime juice and maple syrup and simmer for about 15-20 minutes. Clean the coriander, basil and parsley, tear off the leaves and decorate the dish with them at the end.
Ingredients for walnuts:
Fry the almonds and cashews in a pan with a little olive oil. Sprinkle with a flake of sea salt and add a little maple syrup. Let it caramelize for a short time on low heat, then remove it from the pan and place it on baking paper.
Place the spiky cabbage on a plate and pour the sauce over it. Add vegetable curry and sprinkle with crunchy almonds and cashews. Garnish with herbs.