for 4 person

Red cabbage

2 tbsp	olive oil
1 tbsp	maple syrup
1	garlic clove, squeezed
¾ tsp	salt
a little	pepper
1 kg	red cabbage, cut into slices approx. 1 cm thick
3 tbsp	red wine vinegar
2 dl	vegetable bouillon
1	apple, cut into wedges

Nuts

40 g	cashew nuts

Celeriac mash

800 g	celeriac, peeled, chopped
300 g	mealy potatoes, peeled, chopped
	salted water, boiling
2 tbsp	olive oil
	salt, to taste

Sauce

1 dl	soya cream
	salt and pepper to taste

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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