Red Cabbage Schnitzel with Almond and Potato Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium red cabbage
- 2 tablespoon olive oil or rapeseed oil
- 20 g lemon juice
- some lemon zest
- 1 teaspoon mint, dried and grated
- 1 tablespoon maple syrup
- some chili powder, amount to your own taste
- 100 g red pepper (s), cut into small cubes
- 50 g almonds, chopped
- salt and pepper
For the puree:
- 500 g potatoes, floury boilin
- some margarine
- some almond drink, unsweetened
Print Recipe
Pin Recipe Instructions
- Remove the outer soft leaves from the red cabbage. Cut two 2 cm thick slices out of the middle. They should each weigh about 230 g.
- Brush one side with a tablespoon of oil, season a little and place the oil side on a baking sheet with baking foil or parchment paper.
- Preheat the oven to 180 ° C O / U heat. Mix the remaining oil with lemon juice, lemon zest, mint and maple syrup and spread it on the top of the red cabbage to the edge. Then season a little with salt and pepper.
- Bake on the middle rack for 35 minutes, remove and sprinkle on the diced paprika with the almonds. Bake for another 5 minutes. Place on two plates and garnish with the almond and potato puree.
- For the puree, boil the potatoes, mash into puree with a little margarine and homemade, unsweetened almond drink.
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