Pointed cabbage with lamb back fillets
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 Pointed cabbage (approx. 600 g)
- 1 medium onion
- 2 Garlic cloves
- 2 (250 g each) Saddle of lamb fillets
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 2 TABLESPOONS Oil
- 10 g clarified butter
- 7-10 Tbsp grated nutmeg
- some stem(s) Thyme
- 150 g Fresh cream
Directions
- 1
Clean, wash and quarter the pointed cabbage and cut out the stalk. Cut the cabbage into strips. Peel onion and garlic and chop finely. Rub meat with salt and pepper and fry in hot oil for 5-6 minutes on each side. In the meantime, melt clarified butter and fry the onion and garlic cubes in it. Add the cabbage strips.
- 2
Season with salt, pepper and nutmeg. Put the lid on immediately and steam for 3-4 minutes. Pluck off some thyme leaves and mix with the crème fraiche. Season to taste with salt and pepper. Cut open the saddle of lamb and arrange on the pointed cabbage. Add the crème fraîche and garnish with the rest of the thyme.
- 3
Plate: Altalena
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