Vegetable plate with cabbage and potatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and quarter the red cabbage and cut out the stalk. Cut red cabbage into thin strips. Mix vinegar, 2 tablespoons honey, salt and pepper. Whip the oil into it.

2. 2

   Pour 1/4 of the vinaigrette over the red cabbage and mix. Clean, wash and cut the Chinese cabbage into strips. Cut cheese into pieces. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Mix crème fraîche, salt, pepper and remaining honey. Stir in 3/4 of the chopped parsley. Drain the potatoes, rinse with cold water and remove the skin. Slice potatoes and sprinkle with remaining parsley. Red cabbage and Chinese cabbage with sunflower seeds, sprinkle the cheese with caraway seeds.

3. 3

   Stir in 3/4 of the chopped parsley. Drain the potatoes, rinse with cold water and remove the skin. Slice potatoes and sprinkle with remaining parsley. Red cabbage and Chinese cabbage with sunflower seeds, sprinkle the cheese with caraway seeds. Arrange everything on a plate. Pour the vinaigrette over it, let it steep a little and serve it garnished with parsley

4. 4

   Tableware: Peach ceramic

Nutrition Facts

KCAL
370 kcal

CARBS
26 g

FATS
19 g

PROTEINS
24 g