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Betty Bossi Koch-Center
Pickled red cabbage
How it's done
Pickled red cabbage
Place the cabbage in a bowl. Bring the vinegar to the boil along with the water, sugar, salt and fennel seeds, pour over the cabbage, leave the cabbage to cool in the liquid, cover and chill for at least 2 hrs.
Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk all at once, bring to the boil while stirring, reduce the heat and simmer for approx. 10 mins., season and allow to cool slightly.
Spread half of the béchamel sauce over 4 slices of toast bread, top with ¾ of the cheese. Remove the cabbage from the pickling liquid, squeeze thoroughly, spread half on top of the cheese. Set aside the remainder of the cabbage. Place the remaining slices of toast bread on top, press down gently, transfer to a baking tray lined with baking paper. Top with the remainder of the béchamel sauce and cheese.
Approx. 10 mins. in the centre of an oven preheated to 220°C. Top with the fried onions and return to the oven for approx. 5 mins. Serve with the reserved cabbage.
|Tip:||Prepare the cabbage 2 days in advance and leave in the pickling liquid in the fridge.|
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