in Recipes

Pineapple pointed cabbage

updated

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Ingredients for 4 servings:

  • 500 g pointed cabbage
  • 250 g pineapple, fresh, prepared, weighed
  • 100 ml vegetable stock
  • 1 bunch of spring onions
  • 2 tsp peppercorns, green from the jar
  • 25 g clarified butter
  • 100 g crème fraîche
  • n.e. salt, pepper, curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a fruity-spicy vegetable

Shred the pointed cabbage into fine strips. Dice or slice the pineapple. Wash the spring onions and slice them into rings. Roughly chop the peppercorns. Sauté the pointed cabbage in clarified butter, stirring occasionally. Add the vegetable stock and cook the cabbage over low heat with the lid closed for about 5 minutes. Then add the spring onions, pineapple, and peppercorns and sauté for another 3 minutes. Season with salt, pepper, and a little curry powder, and stir in the crème fraîche. This vegetable pairs well with schnitzel, fish, or vegetarian patties.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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