CABBAGE KARMA is an elegant organic spice blend for cabbage and other leafy vegetable dishes. In collaboration with Ditte Ingemann – Danish cookbook writer, food critic, blogger and most of all, leafy greens lover – we have developed this unique blend consisting of coriander seeds infused in orange oil with fennel seeds, sumac, black pepper and lemon thyme.


1 cauliflower,
olive oil,
Pyramid Salt,
Black Sri Lanka pepper,
2 teaspoons Cabbage Karma,
50 g butter,
50 g hazelnuts,
4 tablespoons capers,
a handful of parsley.

Cut the cauliflower into 1 cm slices. Sauté them in a bit of olive oil and season with salt, pepper and Cabbage Karma. Fry the cauliflower steaks for approx. 4-5 minutes on each side. Roast the hazelnuts on a dry pan until the skins loosen and turn golden. Let the nuts cool before coarsely chopping them. Melt the butter in a small saucepan on low heat till it turns brownish. Make sure the heat is not too high as to burn the butter. Take the pan off the heat and let the butter stand and settle. Scoop some clear browned butter with a spoon and spread it over the cauliflower steaks. Top with hazelnuts, chopped parsley and capers.

Not all super-recipes wear capers, but this one does!

GREEN CABBAGE CHIPS – taste really good, so make a generous portion!

100 g green cabbage,
2 tbsp olive oil,
1 tbsp Cabbage Karma,
Pyramid salt

Clean the green leaves and remove the stalk from the centre of each leaf. Chop the leaves into smaller pieces and sauté them with oil, Cabbage Karma and Pyramid salt. Spread the leaves out individually on a baking tray lined with baking paper. Bake at 100 degrees on convection fan for approx. 30 minutes. Keep an eye on the crisps and turn them once in a while. Allow to cool completely before serving (this might be the toughest part!)