Red Cabbage Fritters with Hazelnut


Rating: 2.93 / 5.00 (14 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:



For the pasta dough:






For the red cabbage:















Instructions:

For the red cabbage fritters with hazelnut, first put the flour on the work surface and press a hollow in the center with your fist. Add the eggs, oil and salt and gently knead into an elastic dough. In the beginning, use a dough card for this purpose so that the egg yolks can be incorporated into the mixture more quickly.

Wrap the smooth dough in plastic wrap and let it rest in the refrigerator for about 1 hour.

Then roll out the dough thinly with a rolling pin and then run it through a pasta machine a few times until the dough is the desired thickness. Cut the thin finished pasta dough into 2 x 2 cm lozenges and boil in salted water for 2 minutes.

Heat olive oil in a pot. Add red cabbage, shallots and garlic and sauté. Add bacon cubes, orange zest and juice and sauté for another 5 minutes. Add cranberry jam, pour apple juice and vegetable stock and cook for 20 minutes.

Then assemble with butter. Add Fleckerl and hazelnut and serve in deep preheated plates. Garnish red cabbage fritters with hazelnut with cress.

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