| Type | Per person |
|---|---|
| Energy | 585 kcal |
| Fat | 21 gr |
| of which saturated | 7 gr |
| Carbohydrates | 59 gr |
| of which sugars | 18 gr |
| Fibres | 10 gr |
| Protein | 34 gr |
| Salt | 0 gr |
Oven dish of purple pointed cabbage
Main course
60+ min
With seasonal products
225gr vegetables p.p.
Ingredients
| 1 purple pointed cabbage |
| 1 onion |
| 400g lean beef mince |
| 2 tablespoons sultanas |
| 50ml balsamic vinegar |
| 1 teaspoon sambal |
| 1 teaspoon cajun spices without salt |
| 2 tablespoons olive oil |
| 1kg spicy potatoes |
| 150ml semi-skimmed milk |
| 2 egg yolks |
| pepper |
Preparation
1. Peel the potatoes and cut into equal pieces. Then boil in salted water for 20 minutes and drain.
2. Heat the milk in a saucepan over low heat. Do not let it boil. Mash the potatoes, stir in the egg yolks and warm milk.
3. Preheat the oven to 200 degrees.
4. Halve the pointed cabbage and remove the hard core. Cut the pointed cabbage into narrow strips. Next, peel the onion, halve it and cut into rings.
5. Meanwhile, fry the mince until loose.
6. Heat oil in a wok on low heat. Add the sliced red onion and purple pointed cabbage and stir-fry on high heat until translucent.
7. Add the sultanas, vinegar and spices to the vegetable mixture and season with freshly ground pepper. Cover the bottom of the baking dish with the mixture, then top with a layer of minced meat and finally the puree.
8. Bake the casserole for about 25 minutes until golden brown in the middle of the oven.
Tip: Want to vary? Replace the minced meat with chicken thigh.
Source: Violetti
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Nutritional values
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