Kehl – Kale and Strawberry Puree

Carve the cabbage, rinse, boil quickly in salted water with the addition of a small amount of baking soda until tender. Now drain cabbage, rinse and squeeze. Put the squeezed cabbage and the softened salted or cooked, peeled potatoes through a meat grinder.

Then prepare a yellow roux with clarified butter, flour and finely chopped onion – add the cabbage and potatoes, season with salt and nutmeg (freshly grated), dilute as much as necessary with beef broth, stir everything together and let it boil again briefly.

You can improve the dish with a little cream.

Serve with roast beef or rabbit.

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