Vegan Roasted Red Cabbage Focaccia
I simply had to do it again. I just made this kimchi focaccia the other week (and loved it dearly) and since it’s December, it was time for a holiday edition.
I am not particularly passionate about traditional German food but red cabbage, that stuff has my heart. So this is it, a festive red cabbage focaccia!
and here comes the recipe for this:
Vegan roasted red cabbage Focaccia
Ingredients:
for preparing the red cabbage:
about 250g of finely chopped, fresh red cabbage
some olive oil
salt and black pepper to taste
1 tsp white wine or balsamic vinegar
1 tsp maple syrup (or sweetener of choice)
a little soy sauce or tamari (optional / to taste)
for the main dough:
325g + additional 20-25g all-purpose flour or light spelt flour
1 tsp salt
165g sautéed and chopped up red cabbage
200g lukewarm water
2 tbsp olive oil
1 tsp sugar or maple syrup
1 1/2 tsp dry active yeast
for the toppings:
sautéed and chopped up red cabbage
some more olive oil
flaky salt
black pepper (optional)
sesame seeds (optional)
pumpkin seeds (optional)
cooked / pre-baked chestnuts (optional)
Instructions:
Start by preparing the red cabbage. For this, chop the fresh cabbage into fine stripes and sauté in some olive oil for a few minutes on high to medium heat.
Reduce heat to medium-low and season with salt, pepper and vinegar (this will also retain the pink color of the cabbage!) and keep sautéing until soft.
Lastly season with sweetener and optional soy sauce or any other spices you like and set aside.
To make the focaccia dough, dissolve the dry active yeast in the lukewarm water, add the olive oil, kimchi juice and sugar and set aside.
Combine salt and 325g of flour in a bowl, add 165g of the sautéed red cabbage and mix roughly.
Add the yeast mixture and bring everything together with a (wooden) spoon until a sticky dough forms. (The dough will be quite sticky, but that’s okay, it does not need to be pretty at this point.)
Cover the dough with a clean kitchen towel and let it rise in a warm space for 1-2 hours until doubled in size. (The longer you let the dough rise, the fluffier it’ll get).
Once the dough has doubled in size, add the additional 20-25g of flour and fold / knead the dough a few times.
Then transfer to an oiled baking dish (or one that has been lined with parchment paper) and spread it out.
Use the leftover sautéed red cabbage and decorate your focaccia with it, plus anything else that you like (e.g. sesame, pumpkin seeds, black pepper, chestnuts,…)
Let the dough rise for another 15-30mins while preheating the oven to 200°C. Brush the focaccia generously with some more olive oil and top with some flaky salt.
Bake for about 40-45mins until golden brown and serve right away, for example with some vegan yoghurt, cream cheese, tahini dip, or simply on its own, while it’s still fresh and fluffy!*
festive and soft <3
*Notes:
The focaccia stays fluffy and juicy for another day or two if kept at room temperature (never store yeast dough in the fridge, or it will dry out faster!). However if you really want to have a super nice leftover piece, just sprinkle some water on top and re-bake the focaccia for a few minutes until the outside gets amazingly crispy again.
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi