Oats and Orange Scented Savoy Cabbage
Place the oats in a bowl with 500 ml (approximately 17 ounces) of water and soak overnight. Transfer to a saucepan and bring to a boil. Reduce to a simmer and cook until the oats are tender, about 40 minutes. Stir in 1/2 teaspoon salt, the lemon zest and juice.
Lightly toast the nuts in a dry skillet, set aside.
Peel the onions and chop finely. Quarter the cabbage lengthwise, cut out and discard the thick ribs and cut the leaves into strips. Heat the butter in a skillet, add the onions and cook until translucent. Add the cabbage, ginger and curry and saute until the cabbage is beginning to wilt. Pour in the orange juice and cook for about 10 minutes.
Meanwhile, with a paring knife remove the zest and white pith from the oranges. Wokrin gover a bowl, cut in between the membranes to release the fruit. Discard any pits. Season the cabbage mixture with salt and pepper, add the orange segments and stir to combine. Cool to room temperature. In a mixing bowl, beat the cream to stiff peaks and fold into the cabbage mixture. Serve on plates with the oats and sprinkle with cashew nuts.