Red cabbage salad with pears, leek and baked cheese
very easy
30 mins
30 mins
Ingredients
- 500 g Red cabbage
- 200 ml Orange juice
- 2 TABLESPOONS Honey
- 1/2 TEASPOON Mustard
- 3 TABLESPOONS White wine vinegar
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 200 g) Stalk leek (leek)
- 2 (approx. 250 g) Pears
- 1 TEASPOON Lemon juice
- 1 package (200 g) Limburger cheese Light (9 % fat absolute)
- 1 egg (size M)
- 2 TABLESPOONS Flour
- 50 g Breadcrumbs
- 2 TABLESPOONS Oil
Directions
- 1
Clean and wash the red cabbage and remove the stalk. Slice red cabbage very finely. For the vinaigrette, bring orange juice to the boil in a saucepan and reduce by half. Remove from the heat and let it cool down. Mix orange juice, honey, mustard and vinegar. Gradually fold in olive oil. Season with salt and pepper. Marinate the red cabbage with the vinaigrette
- 2
In the meantime, clean and wash the leek and cut it into 4 cm long pieces. Cut leek into very thin strips and blanch in boiling salted water for about 2 minutes, drain and rinse under cold running water. Wash, clean and quarter the pears. Remove the core. Cut quarters into thin slices. Sprinkle with lemon juice so that the cut surfaces do not turn brown
- 3
Cut the cheese into bite-sized pieces. Whisk the egg in a deep dish. Turn the cheese pieces in portions one after the other first in flour, take them out and tap them lightly. Then pull through the egg and turn it in breadcrumbs. Heat the oil in a large pan and fry the cheese cubes for 2-3 minutes while turning. Mix red cabbage, pears and leek and season to taste if necessary. Arrange salad and cheese on plates
Nutrition Facts
430 kcal
36 g
22 g
20 g
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