Sandwich with red cabbage and chutney

Duration: 60 Min
Difficulty: Medium

Ingredients

How many people?
2
Sandwich
250g
planted.pulled nature
2 tbsp
rapeseed oil
4 tbsp
BBQ sauce
8
slices of toast
4 tbsp
vegan mayo
1
packet salad mix
2
large tomatoes
Chutney
200g
fresh or frozen cranberries
2 tbsp
maple syrup
1 tsp
starch
Cinnamon
Red cabbage
1/2
head red cabbage
1
medium onion
2 tbsp
rapeseed oil
50ml
red wine
1
apple (preferably a tart variety)
2 tbsp
sugar
2 tbsp
apple vinegar
300ml
vegetable stock
2
bay leaves
salt & pepper
Cinnamon

Preparation

  1. Dice the onion, remove the outer leaves of the red cabbage and then roughly chop the head. Core the apple and grate it together with the skin. Heat the rapeseed oil in a saucepan and sauté the onions until translucent. Deglaze with red wine and add the red cabbage, apple, vegetable stock, vinegar, sugar and bay leaves. Simmer the red cabbage for 30 minutes over medium heat, set the pot aside, remove the bay leaves and season with salt, pepper and cinnamon.
  2. Put the cranberries in a pot and cover with 300ml of water. Add maple syrup and bring to the boil briefly, then mash the cranberries lightly with a fork. Mix the starch with 2 tbsp water and add to the cranberries, stirring constantly. Set the pan aside, allow the mixture to cool and season with a little cinnamon.
  3. Heat the rapeseed oil in a pan, fry the planted.pulled Natur in it until golden brown, then stir in the BBQ sauce and let it caramelise for another 2 minutes.
  4. Toast the toast in a toaster or pan until crispy and spread the insides with vegan mayo. Cut the tomatoes into thin slices. Then top the sandwich with the remaining ingredients (planted.pulled, cranberry chutney, red cabbage, lettuce, tomatoes), secure with a wooden skewer and cut in half to eat.

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