Roasted pointed cabbage slices with egg and herb vinaigrette and tomato concassée

Name: Roasted pointed cabbage slices with egg and herb vinaigrette and tomato concassée
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 1/2 Pot of chervil; 1/2 bunch Parsley; 2 TEASPOONS green pepper in brine; 1 Shallot; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 1 TABLESPOON Honey; 4 TABLESPOONS Rapeseed oil; 300 g cherry tomatoes; 1 (approx. 800 g) Head pointed cabbage

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
1/2 Pot of chervil
1/2 bunch Parsley
2 TEASPOONS green pepper in brine
1 Shallot
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
1 TABLESPOON Honey
4 TABLESPOONS Rapeseed oil
300 g cherry tomatoes
1 (approx. 800 g) Head pointed cabbage

Directions

1
For the vinaigrette, boil eggs in boiling water for about 10 minutes until hard. Rinse with cold water, peel and dice. Wash herbs, shake dry, pluck leaves from the stems and chop.
2
Chop pepper. Peel the shallot and cut into fine cubes. Whisk vinegar, salt and honey. Add 2 tablespoons of oil drop by drop. Stir the shallot, herbs, pepper and eggs into the vinaigrette.
3
Wash and halve the tomatoes. Clean the cabbage, wash and cut into 8 slices. Heat 1 tablespoon of oil in a pan. Fry 4 cabbage slices on each side for about 2 minutes. Season with salt. Take out cabbage and keep warm.
4
Fry the rest of the cabbage in 1 tablespoon of oil as well. Fry the tomatoes in the cooking fat for about 2 minutes, turning them over. Add vinaigrette. Turn the cabbage in it. Arrange on plates.