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
Red cabbage
Nuts
Celeriac mash
Sauce
Utensils
For a casserole dish with a lid
How it's done
Red cabbage
Combine the oil, maple syrup and garlic, season. Brush the cabbage with the glaze. Heat the frying pan, fry the cabbage in batches for approx. 2 mins. on each side, remove. Pour the vinegar and stock into the frying pan, bring to the boil. Reduce the heat, return the cabbage to the pan along with the apples.
To braise
Approx. 35 mins. (covered) in the lower half of an oven preheated to 180°C. Remove the lid, drizzle the cooking liquid over the cabbage and apples, braise (uncovered) for approx. 15 mins. Pour the cooking liquid through a sieve into a pan, set aside.
Nuts
Dry-roast the nuts in a non-stick frying pan for approx. 2 mins., allow to cool slightly, coarsely chop.
Celeriac mash
Cook the celeriac and potatoes (uncovered) in salted water over a medium heat for approx. 30 mins. until very soft. Drain the water, allow the residual moisture on the potatoes and celeriac to evaporate by shaking the pan on the switched-off hob. Puree the potatoes and celeriac with the oil, season with salt.
Sauce
Reduce the reserved cooking liquid to approx. 50 ml. Pour in the soya cream, simmer for approx. 2 mins., season. Serve with the sliced cabbage and celeriac mash. Sprinkle the nuts on top.
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