About two weeks ago I fermented my own first red cabbage. It was really super easy… easier than I thought. You just have to shred or cut the cabbage very fine into a big bowl, add a little salt and massage it into the cabbage. Then you massage and squeeze the cabbage for a few minutes until enough liquid has emerged, so that the cabbage remains submerged in its liquid during the at least ten days of fermentation. You add the cabbage to a mason jar, pour over the emerged liquid, cover it with a big cabbage leaf and voilá. Ten days later you’ll have your Sauerkraut!
There I had my super tasty homemade fermented red cabbage which tasted delicious and all this beautiful meal ideas came into my mind. With fermented cabbage, if red or white, you can make really great dishes… it is really one of the things I love to have in my fridge. This time I was in the mood to make it in combinations with mushrooms. I also was craving a plant based burger again and was working on the best vegan burger bun recipe. So I came up with this amazing burger. It’s really super tasty. Not only because of the perfect burger buns, the red cabbage in combinations with roasted portobello mushrooms, but also because of this mouthwatering burger sauce I made.
If you don’t want to make your own fermented cabbage, by the way, there are some really good organic fermented cabbages that taste delicious. The burger buns you should really try out, tough. They are so so easy and quickly made. You just need a little time in between where they have to rise twice for 1-2 hours each time. But it is really worth it. So much better than packaged burger buns from the supermarket.
In my previous post I talked about our visit to this amazing organic farmers market last Saturday. All week we have been eating the vegetables, fruits and herbs that I bought there and I am so happy that I bought everything I literally saw. I find it really difficult to hold myself back when I see such beauties of veggies and fruits from small organic farmers, who put all their love in their farms. That was the best organic produce I have had for a very long time. Everything tasted so intense and had so many different flavours to it. We will definitely go there again this Saturday.
By the way, the recipe for the burger buns will follow in some days.
SERVES: 4 burgers
4 portobello mushrooms
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp tamari
1 tsp maple syrup
2 cups fermented red cabbage
2 tbsp olive oil
1-2 tbsp balsamic vinegar
pinch of pepper
1-2 tsp agave syrup
1 onion, sliced (= 70g)
1 garlic clove, mashed
1-2 tbsp olive oil
1 tsp tomato paste
¼ tsp cayenne pepper
1 tbsp tamari
1 tsp peanut butter (=8g)
35g apple juice
35g pitted dates
2 tbsp water
2 tbsp emerged mushroom water
4 slices vegan cheese, optional
4 burger buns (recipe following)
Preheat oven to 220ºC (upper and lower heat). Grab a baking dish large enough for all mushrooms to fit in. Trim off the stems and place the mushrooms in the baking dish. I also put in the stems to eat them later as a snack.
With a fork mix together the olive oil, balsamic vinegar, tamari and maple syrup in a glass. Brush the portobello mushrooms with the dressing going all around. I also brush the stems a little.
Place them in the baking dish with the bottom facing upwards and bake them for around 15 minutes. If you’re also using vegan cheese, take the baking dish out off the oven after 10 minutes turn the mushrooms and place the slices on top of each mushroom. Bake for another 5 minutes. You will get some emerged mushroom water in your baking dish.
For the red cabbage stir everything together in a bowl and set aside.
Take a small or medium size pan and add the 2 tbsp olive oil. Heat on low to medium heat. Add the sliced onion and the whole mashed garlic clove and cook for around 10-15 minutes until the onion begins to caramelize and turn golden brown.
Add the cayenne pepper and cook for another 2 minutes. Then add the tomato paste and do the same. Add the tamari sauce and take it off the heat. Let it cool slightly.
In a small blender add the onion mixture, dates, apple juice, peanut butter, 2 tbsp water and 2 tbsp of the emerged mushroom water. Blend everything into a smooth sauce. Set it aside.
Halve your burger buns and toast the inner side. For this I place them with the inner side on top of a toaster.
Now let us build the burger: take your bottom burger half, place the cheesy mushroom on top, add a lot of red cabbage, then some spinach leave. Spread a lot of burger sauce on the other bun half. Place both halves on top of each other and enjoy this amazing first bite!
Healthy for people & planet – please go always organic!