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1.
For the orange miso mayonnaise, place both egg yolks in a tall container. Add mustard, miso, orange zest and a splash of juice. Blend with an immersion blender, then with the motor running let both oils flow in a very thin stream – at first very slowly, preferably drop by drop, until the mixture emulsifies. Then more and more until the desired consistency is reached. Season with salt and a little chili. When well chilled and filled into a clean screw jar, the mayonnaise keeps for up to 1 week.
2.
Stir all ingredients for the marinade. Wash the pointed cabbage, halve and quarter it. Place in a sufficiently large baking dish and brush with the marinade on all sides. Let sit in the refrigerator for a few hours.
3.
Preheat the oven to 180 °C. Roughly chop macadamia nuts and pistachios and place in a bowl. Warm coconut oil or oil, honey and maple syrup in a small pot. Coat the nut mix with it, fold in the salt flakes. Then spread everything on a baking sheet lined with parchment paper and bake for about 6 to 8 minutes until golden brown. Beware, nuts burn easily! The brittle may still be soft when it comes out of the oven – it hardens as it cools.
4.
Increase the heat to 220 °C and put the pointed cabbage in the oven. Roast for about 15 minutes; the tips may char a little. Then turn and reduce the heat somewhat. Cook for another 10–15 minutes.
5.
Divide the finished cabbage quarters among plates. Place the orange miso mayonnaise either beside or pour over, sprinkle everything with nut brittle and za'atar and serve garnished with fresh greens.
