Pointed Cabbage with Mashed Beans and Eggs

5 from 9 votes
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 481 kcal


  • 1 smaller Pointed cabbage fresh
  • 2 Red onions
  • 4 tbsp Butter
  • 200 ml Vegetable broth, instant
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 Can White beans
  • 100 ml Cream
  • 2 Stems Fresh thyme
  • 1 tbsp Sesame
  • 0,5 bunch Parsley
  • 4 Eggs


  • 1 Peel the red onion and cut into thin strips. Heat 1 tablespoon of butter in a pan and sauté the onion strips. Clean the pointed cabbage, cut in half and cut out the stalk. Cut the cabbage into wide strips, add to the onions and sauté briefly with 100 ml stock Pour in, bring to the boil and simmer until soft. Season with salt, pepper and nutmeg. Pluck the parsley leaves, chop and sprinkle over them.
  • Peel the remaining onion (1 onion) and cut into fine cubes, sauté with thyme and 1 tablespoon butter. Put the beans in a sieve, rinse and drain. Add the beans, cream, remaining stock (100 ml), thyme and onions. Bring to the boil and simmer for about 10 minutes. Remove the thyme sprigs, purée everything finely with the blender. Season with salt and pepper.
  • Cook the eggs for about 6 minutes until they are soft, peel and cut in half.
  • Lightly toast the sesame seeds in a pan without fat, arrange the pointed cabbage with mashed beans and eggs on plates and serve sprinkled with sesame seeds.


Serving: 100gCalories: 481kcalCarbohydrates: 2.9gProtein: 4gFat: 51.2g
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Written by John Myers

Professional Chef with 25 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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