Cheese urchins 60s

Name: Cheese urchins 60s
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 small head white cabbage (approx. 1 kg); 250 g green and blue grapes; 100 g cherry tomatoes; 50 g paprika-filled olives; 40 g pickled silver onions (glass); 50 g pickled baby corn (glass); 1-2 small gherkins; 8 Cocktail cherries; 10 Tangerine slices (canned); 1/2 bunch curly parsley; 600 g medieval Gouda cheese; 60-70 colorful cocktail sticks; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 small head white cabbage (approx. 1 kg)
250 g green and blue grapes
100 g cherry tomatoes
50 g paprika-filled olives
40 g pickled silver onions (glass)
50 g pickled baby corn (glass)
1-2 small gherkins
8 Cocktail cherries
10 Tangerine slices (canned)
1/2 bunch curly parsley
600 g medieval Gouda cheese
60-70 colorful cocktail sticks
7-10 Tbsp Aluminium foil

Directions

1
Remove the outer loose leaves from the white cabbage and cut the stalk side off straight so that the cabbage stands better. Wrap the cabbage in aluminium foil and place on a plate. Wash the grapes, pluck them from the stalks and dab dry.
2
Wash the tomatoes and dab them dry. Drain the olives, silver onions, corn onions, cucumbers, cocktail cherries and mandarin chunks. Cut the cucumbers into thick slices, halve the corn onions. Wash parsley, dab dry and pluck finely.
3
Cut the cheese into 60-70 cubes and put them on the skewers, alternating with the other ingredients as desired. Prick the skewers into the white cabbage (possibly prick holes with a shish kebab skewer).
4
Keep cheese urchins in a cool place until serving.