Ingredients
Hint:
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
kochen@bettybossi.ch
Pointed cabbage
Parsnip and bean puree
Tangerine and nut butter
How it's done
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.
| Tip: | Use white cabbage instead of pointed cabbage. |
|---|
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