Orange-Green Cabbage

1. clean kale, strip the leaves from the stalk. Rinse thoroughly several times in cold water. Simmer in boiling hot salted water for ten minutes, rinse, squeeze and coarsely chop. Peel onions and garlic, dice onions finely, chop garlic finely. Heat 100 g clarified butter in a saucepan, sauté onions at medium temperature until translucent. Add kale and steam for 5 minutes until soft. Extinguish with vegetable stock and orange juice and cook for 1 hour at a moderate temperature with the lid closed. Stir frequently. Season with salt, pepper and honey.

2. rinse the potatoes and cook them with the skin for 20 minutes in boiling salted water. Drain, cool and peel. Melt 50 g clarified butter in a coated frying pan. Roast potatoes at high temperature for 5 minutes. Season with salt, pepper and nutmeg.

Sprinkle with sugar and breadcrumbs and roast for another 3 min until golden brown.

Peel horseradish and grate finely. Peel orange peel wafer-thin and cut into tender strips. Peel oranges so that the white skin is removed. Remove fillets with a sharp kitchen knife. Mix horseradish, orange peel and fillets into the kale and let it bubble up one more time. Serve with potatoes and crème fraîche.

Nutritional values

Fat in g: 47

Carbohydrates in g: 64

Preparation time

105 min

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