for 4 person

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 sprig	rosemary, coarsely chopped
2	tangerines, rinsed with hot water, dabbed dry, grated zest and juice
	salt and pepper to taste

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.

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