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
Red Cabbage Schnitzel with Almond and Potato Puree
Red Cabbage Schnitzel with Almond and Potato Puree

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the puree, boil the potatoes, mash into puree with a little margarine and homemade, unsweetened almond drink.

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