Sweetbreads with Creamed Pointed Cabbage and Parsley Potatoes

For some they are a delight, others shudder just hearing about them. Whether kidney, liver, sweetbreads, heart or brain – offal is a subject of controversy. While they can still be found on many menus in France and other Mediterranean countries, recipes with offal are increasingly being forgotten in Germany. Not so with Erhard Schäfer, who runs the star restaurant “Maitre” on the Cologne Stock Exchange.

Soak the sweetbreads for two to three days until they are snow-white and the water is clear. Peel a shallot, score it in the middle and push the bay spice into the cut. Lace tightly with four cloves, the heads of which are removed. Place the sweetbreads in a saucepan of boiling hot water. After a minute or two, season heartily with salt, add the larded shallot and reduce the heat. Let the sweetbreads simmer in the water for about 10 minutes, until they rise to the surface.

In the meantime, peel the potatoes and boil them in salted water. They will be especially smooth and aromatic if you add a knob of butter or a dash of olive oil after boiling.

Remove the stem of the cherry tomatoes in a cone shape and blanch them for 30 seconds in boiling hot salted water. Rinse in iced water and skin. Rinse the parsley, rub it dry, pluck the leaves from the stem and cut them off.

Cut the pointed cabbage into quarters, remove the outer leaves and cut the stu

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