Red cabbage salad with orange, date and goat's cheese

Red cabbage salad with orange, date and goat's cheese

March 13th, 2018 | main dishes

Usually red cabbage goes with roasted duck and goose? Oh no! As a salad, red cabbage is definitely underestimated. In this recipe, red cabbage enters into an exotic liaison with oranges, dates, nuts and goat’s cheese. Red cabbage new style:

Red cabbage salad with orange, date and goat's cheese

Red cabbage salad with orange, date and goat cheese

600 g red cabbage, finely cut

coarse sea salt

knead thoroughly with the salt and leave for at least 10 minutes

2 big oranges

cut out the fillets, save the juice, squeeze out the rest

2 red onions

cut into rings

60 ml fruity vinegar (e.g., blackberry or orange vinegar)

80 g brown sugar

bring orange juice with onions, vinegar and sugar to a boil, allow to cool

80 g of pecan or walnuts

chop very roughly, roast in a frying pan without fat

120 g of dates

cut into rough pieces

mix nuts, red cabbage, dates with orange juice marinade

salt

pepper from the mill

1 ts of sugar

season, add

40 ml hazelnut or almond oil

mix with the salad and add half of the orange fillets

150 – 200 g goat's Camembert

cut into slices

1 TS chopped mint

arrange orange slices and mint on the red cabbage salad

Print Post

Leave me a message

Leave a Reply Cancel reply

Christmas "Schokoli" are cookies with chocolate, tonka bean, stuffed with a hazelnut kernel

December 9th, 2018 | bread & pastries

Christmas “Schokoli” with tonka bean

Christmas “Schokoli” are chocolate cookies of my childhood. We made them every Advent season. I refined my mother’s recipe with a bit of tonka bean. This is how the small, tender chocolate balls taste even better! And somehow even more Christmassy!

Pescado a la Veracruzana - Thunfisch mexikanisch

February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!