in Recipes

Steamed pointed rump with ribs à la Didi

updated

Spread the love

Ingredients for 2 servings:

  • 250 g pointed cabbage, sliced
  • 600 g potatoes
  • 250 g rib(s) (thick rib), cooked with broth
  • 1 tsp salt
  • 1 tsp white pepper, ground
  • 1 pinch of nutmeg

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

Peel and dice the potatoes, and place them in the water. Fill the steamer with 3 cm of water. Fill one sieve insert with potatoes and add the cooked ribs. Fill a second sieve insert with the pointed cabbage. Place both sieve inserts on top of each other in the steamer and cover with a lid. Bring the water to a boil and steam everything for 30 minutes. Mash the potatoes and mix with the pointed cabbage. Add the stock from the ribs to the pointed cabbage and potato mash with a ladle of water from the steamer and reduce while stirring. Season with salt, pepper, and nutmeg. Arrange with the ribs and serve.

Facebook Comments

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.

Red cabbage bruschetta with Camembert and cranberries

Oven-baked chicken with pumpkin wedges and potato halves