Sandwich with red cabbage and chutney

Duration: 60 Min

Difficulty: Medium

Ingredients

How many people?

Sandwich

250g

planted.pulled nature

2 tbsp

rapeseed oil

4 tbsp

BBQ sauce

slices of toast

4 tbsp

vegan mayo

packet salad mix

large tomatoes

Chutney

200g

fresh or frozen cranberries

2 tbsp

maple syrup

1 tsp

starch

Cinnamon

Red cabbage

1/2

head red cabbage

medium onion

2 tbsp

rapeseed oil

50ml

red wine

apple (preferably a tart variety)

2 tbsp

sugar

2 tbsp

apple vinegar

300ml

vegetable stock

bay leaves

salt & pepper

Cinnamon

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.
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.
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.
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.