Pointed cabbage with tangerine and nut butter

Pointed cabbage with tangerine and nut butter

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a frying pan, gently fry the bacon until crispy, remove. Season the slices of cabbage. Fry in batches (cut side down) for approx. 3 mins. until golden brown, adding a dash of oil to the pan if necessary. Pour in the juice and stock, bring to the boil. Return the bacon and all of the cabbage slices to the pan.
  2. Step 2

    Cover and cook for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the lid, pour the juice over the cabbage once more, cook (uncovered) for a further 20 mins.
  3. Step 3

    Heat the butter in a pan. Sauté the onion for approx. 3 mins., add the parsnips and cook briefly, pour in the water, bring to the boil, season with salt. Cover the parsnips and simmer for approx. 20 mins. Add the beans, simmer for approx. 10 mins., puree, season.
  4. Step 4

    Heat the butter, nuts and rosemary in the same pan until the butter foams and smells nutty. Add the tangerine zest and juice, reduce briefly, season. Plate up the pointed cabbage with the puree and the butter.