Soy-baked lace dish with blood orange and peanuts

Oven-baked pointed cabbage with soy, blood orange, and salted peanuts, served warm. The dish balances salt, sweetness, and citrus in a vegetable-focused plate.

• 1 small scallion head (about 400 g each)
• 3 tbsp oil
• 2 1/2 tbsp Japanese soy
• Black pepper
• 3 blood oranges
• 1 dl salted peanuts
• 1 pot coriander

Method

1. 1
   Set the oven to 200°C.
2. 2
   Groom, cut off the rhizome and cut the tip bowl into 5x5 cm pieces.
3. 3
   Mix the cabbage in a baking dish with oil and soy.
4. 4
   Season with pepper.
5. 5
   Put the mold in the middle of the oven for 10–15 minutes.
6. 6
   Stir the cabbage after half the time.
7. 7
   Peel the oranges with a knife and cut them into slices.
8. 8
   Finely chop the peanuts.
9. 9
   Mix cabbage and orange slices gently.
10. 10
    Place on a plate or mix directly in the mold.
11. 11
    Top with peanuts and coriander.