Apples in nut-parsley crust on cabbage
very easy
45 mins
45 mins
Ingredients
- 750 g baby potatoes
- 1/2 (approx. 500 g) Savoy cabbage
- 1 (approx. 150 g) Fennel
- 3 red onions
- 7 TABLESPOONS Oil
- 150 ml Vegetable broth
- 2 TABLESPOONS Cider vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 3 Stem(s) Parsley
- 100 g Breadcrumbs
- 50 g ground hazelnuts
- 1 egg (size M)
- 2 medium-sized sour apples
- 150 ml Whipped cream
- 7-10 Tbsp Sugar
Directions
- 1
Cook the potatoes in boiling water for about 25 minutes. Clean and wash the savoy cabbage and remove the stalk. Cut the savoy cabbage into strips. Wash the fennel and remove the stalk. Halve fennel and cut into thin strips.
- 2
Onions peel, halve and in columns cut.
- 3
Heat 2 tablespoons of oil in a frying pan. Sauté the fennel, savoy cabbage and onion slices for about 3 minutes, deglaze with stock and vinegar. Stir-fry the savoy cabbage for about 10 minutes until the liquid has evaporated.
- 4
Season with salt, pepper and nutmeg.
- 5
Wash the parsley, shake dry and chop the leaves into small pieces, except for a few for garnishing. Mix breadcrumbs, nuts and parsley in a bowl, except for 1 teaspoon. Whisk the egg in another bowl, season with a little salt.
- 6
Peel apples, cut out the core, cut apples into slices of about 1 cm thickness. Turn apple slices first in egg, then in breadcrumbs.
- 7
Drain the potatoes, rinse briefly in cold water and peel. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes in it until golden brown, turning occasionally, and season with salt. Remove the potatoes and keep warm.
- 8
Pour cream to the cabbage vegetables, simmer for about 5 minutes, season with salt, pepper, nutmeg and sugar. Heat the remaining oil in portions in a large pan. Fry the apple slices at medium heat for 3-4 minutes until golden brown while turning.
- 9
Arrange cabbage, potatoes and apple rings on plates. Sprinkle with parsley and garnish.
Nutrition Facts
620 kcal
61 g
34 g
15 g
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