Recipies
Warm red cabbage salad with goat’s cheese and capers
- 150 g red cabbage
- 2 tbsp. olive oil
- 1/2 red apple, grated
- 3 tbsp. raspberry vinegar
- Salt
- Pepper
- Sugar
- 2-4 slices of goat’s cheese (in all 60 g)
- Thyme
- 1 tbsp. honey
- 2 tsp. capers
Soak the cabbage strips before frying or blanching in order to reduce the potassium.
Capers are very salty. If you have to watch your intake, you can reduce the amount or omit the capers. The salad will taste great also without capers.
Cut the red cabbage into fine slices and fry in olive oil.
Place in a bowl, mix with the grated apple and raspberry vinegar and season to taste with salt, sugar and pepper.
Put the thyme onto the goat’s cheese and gratinate in the oven at 200 °C for approx. 5 – 8 minutes until lukewarm.
Arrange the warm goat’s cheese on the red cabbage salad, put the honey on it and sprinkle with the quartered capers.
Enjoy!
Soak the cabbage strips before frying or blanching in order to reduce the potassium.
Capers are very salty. If you have to watch your intake, you can reduce the amount or omit the capers. The salad will taste great also without capers.
Italy