Cabbage Taco with Roasted Veggies and Corn Hot Yuzu Sauce

Serves 2 | 35 mins


1 Whole Garlic Clove
3 Red Onions
1 Savoy Cabbage 
5 Broccoli

2 Carrots
2 Beets
2 Parsnips
1 Kohlrabi
8 Brussels Sprouts
Olive Oil

Extra Spicy Corn Yuzu Hot Sauce


1. Pre-heat your oven to 250°C (480°F). Chop all the vegetables. Place them in an oven-proof dish, snugly. Add a little olive oil to coat the vegetables.  

Special Tips from Thomas Frebel: Use a sponge to clean the carrots.  

2. Bake the vegetables at 250°C (480°F) for 10 minutes.

3.  Put a well-salted pot of water to boil. Blanch the cabbage for 30 seconds. Thomas Tip: Use a fork to pinch the cabbage and submerge it in boiling water (fondue method). Cool the cabbage in ice to stop cooking.  

4. Smash some hazelnuts.  

Thomas Tip: Use a bowl as a pressing surface to easily smash without making too fine.  

5. Once the vegetables are ready, prepare to assemble the tacos.  

Place a cabbage leaf. Add the roasted vegetables that fit inside.  

Season with lemon/lime. Sprinkle on the hazelnuts. Drizzle Extra Spicy Corn Hot Yuzu Sauce 


Buy this garum