Oven-Baked Pointed Cabbage with Gochujang and Kürbiskraft Tempeh

When the weather turns grey, this is exactly what you want. The pointed cabbage gets a hard sear first, then braises in the oven in a creamy gochujang sauce until it's buttery soft. Our Kürbiskraft tempeh, made from chickpeas and pumpkin seeds, adds bite and a lovely nutty note. Most of the time, the oven does the work for you.

Serves 2–3 · approx. 20 minutes prep + 45 minutes in the oven

Ingredients

• 1 pointed cabbage
• 1 pack Kürbiskraft tempeh (200 g)
• 2 onions
• 1 clove of garlic
• vegan bacon bits (we like the ones from Billie Green)
• 1 tbsp gochujang paste
• 1 tbsp vegetable stock powder
• 300 ml water
• 200 ml oat cream, coconut milk or cream
• oil for frying
• optional: cheese for gratinating

Method

1. Preheat the oven: Heat the oven to 180 °C (top and bottom heat).
2. Sear the cabbage: Cut the cabbage into quarters. Heat some oil in a large pan and sear the quarters on their cut sides until nicely browned. Place them side by side in a baking dish.
3. Fry tempeh and onions: Chop the onions, garlic and tempeh into small pieces. Fry them in the same pan with a little oil until the tempeh is golden. If you like, add the bacon bits now for an extra smoky flavour.
4. Make the sauce: Stir in the gochujang and toast it briefly. Add the stock powder, water and oat cream and bring to the boil.
5. Into the oven: Pour everything over the cabbage, cover the dish (lid or foil) and bake for about 45 minutes until the cabbage is tender.
6. Finish: If you like, sprinkle some cheese on top and bake uncovered for a few more minutes.

Tips

• Adjust the heat: Gochujang varies a lot in spiciness between brands. Start with 1 tbsp and add more to taste.
• Keep it vegan: With oat cream or coconut milk and vegan cheese, the dish is fully plant-based.
• Serve with: rice, potatoes or simply some fresh bread to mop up the sauce.
• No Kürbiskraft at hand? The recipe works just as well with our chickpea tempeh.

Prefer video? You can also find this recipe as a Reel on Instagram.

Kürbiskraft is our autumn tempeh made from chickpeas and pumpkin seeds, handmade in Hamburg and only available in autumn and winter. Get your Kürbiskraft tempeh here.