Sweetheart Cabbage with Mustard Caviar & Parmesan Sauce
with bejeweled Brussels sprouts & hasselback potatoes- Melk (inclusief lactose)
- Selderij
- Ei
- Mosterd
- Amandelnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
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.
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.
