Sweetheart Cabbage with Mustard Caviar & Parmesan Sauce
with bejeweled Brussels sprouts & hasselback potatoes
Build your perfect festive feast with our special Christmas selection! Made with premium ingredients and a touch of luxury, this delicious main course brings something truly memorable to your Christmas table. Browse all the options in the Christmas category.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
225 g
Hasselback potatoes
½ piece
Sweetheart cabbage
1 piece
Garlic
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
75 g
Brussels sprouts
(Contains: Selderij)
60 g
Baby spinach
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ piece
Orange
¼ piece
Pomegranate
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
5 g
Fresh flat leaf parsley & chives
10 g
Salted almonds
(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)
Not included in your delivery
½ tablespoon
[Plant-based] butter
2 tablespoon
Olive oil
½ teaspoon
Mustard
1.5 tablespoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Quarter the cabbage and transfer to a parchment-lined baking sheet.
- Drizzle generously with olive oil and scatter over the Italian seasoning, then season with salt and pepper.
- Discard the plastic from the potatoes and place the container alongside the cabbage, then roast everything for 30 minutes.
- In a small bowl, combine the mustard seeds with two thirds of the white wine vinegar. Add a pinch of salt and set aside.
- Halve the Brussels sprouts and transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Toss well to coat, then roast for 15 - 20 minutes.
- Crush or mince the garlic.
- Melt a knob of butter in a saucepan over medium-high heat. Fry the garlic for 1 minute, then deglaze with the rest of the white wine vinegar.
- Add the cream and bring to a boil, then lower the heat.
- Grate the Parmigiano Reggiano directly into the pan, then season to taste with salt and pepper.
- Keep warm over a low heat until serving.
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Above a salad bowl, (to catch the orange juice), use a sharp knife to remove the skin and the white pith from the orange.
- Cut the orange flesh into segments and set aside.
- To the bowl, add the mustard and some honey as preferred.
- Transfer the sprouts, the spinach and half each of the pomegranate and the Grana Padano to the salad bowl.
- Drizzle with olive oil and season with salt and pepper, then toss well to combine.
- Finely chop the fresh herbs and transfer to a small bowl. Add some extra virgin olive oil as preferred and mix well to combine.
- Roughly chop the almonds.
- Transfer the cabbage to a serving dish and top with some of the cheese sauce, then garnish with the mustard caviar.
- Serve the rest of the sauce alongside.
- Garnish the salad with the orange and the almonds, along with the rest of the pomegranate and the Grana Padano.
- Drizzle the potatoes with the herb dressing and serve alongside.
