Pointed cabbage with tangerine and nut butter

Pointed cabbage with tangerine and nut butter

Total: 1 hr 50 Min. | Active: 45 Min.
Nutritional value / person: 587 kcal
, Fat: 42 g
, Carbohydrate: 30 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pointed cabbage

160 g diced bacon
olive oil for frying
1 kg white cabbage, cut into wedges
½ tsp salt
a little pepper
2 tbsp tangerine juice
1 dl beef bouillon

Parsnip and bean puree

1 tbsp butter
1 onion, coarsely chopped
300 g parsnips, peeled, chopped
1 ½ dl water
½ tsp salt
1 tin white beans (e.g. Cannellini; approx. 400 g), rinsed, drained)
salt and pepper to taste

Tangerine and nut butter

100 g butter, cut into pieces
40 g walnut kernels, coarsely chopped
2 sprigs rosemary, coarsely chopped
2 tangerines, rinsed with hot water, dabbed dry, grated zest and juice
salt and pepper to taste
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How it's done

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Pointed cabbage

In a frying pan, gently fry the bacon until crispy, remove. Season the slices of cabbage. Fry in batches (cut side down) for approx. 3 mins. until golden brown, adding a dash of oil to the pan if necessary. Pour in the juice and stock, bring to the boil. Return the bacon and all of the cabbage slices to the pan.

To cook in the oven

Cover and cook for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the lid, pour the juice over the cabbage once more, cook (uncovered) for a further 20 mins.

Parsnip and bean puree

Heat the butter in a pan. Sauté the onion for approx. 3 mins., add the parsnips and cook briefly, pour in the water, bring to the boil, season with salt. Cover the parsnips and simmer for approx. 20 mins. Add the beans, simmer for approx. 10 mins., puree, season.

Tangerine and nut butter

Heat the butter, nuts and rosemary in the same pan until the butter foams and smells nutty. Add the tangerine zest and juice, reduce briefly, season. Plate up the pointed cabbage with the puree and the butter.

Good to know
Tip: Use white cabbage instead of pointed cabbage.


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