Mixed Vegetable Plate
A mixed vegetable plate from Spoonsparrow is always a hit!
Ingredients
- 800 g small red cabbage (1 small head)
- 2 onions
- 3 tbsp butter
- 2 Cloves of garlic
- 1 bay leaf
- 125 ml dry red wine
- 3 tbsp walnut kernels
- 3 small Boskop apples
- 750 g Brussels sprouts
- Salt
- nutmeg powder
- 75 g turkey ham
- 500 g broccoli
- 250 g chestnuts (pre‑cooked)
- 2 tsp Honey
- 3 tbsp currant jam
- black pepper (ground)
Instructions
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1.
Clean the cabbage, remove outer leaves, quarter it, cut out the stem and finely shave the pieces. Peel and dice the onions.
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2.
Heat 1 tbsp butter in a pan. Add half of the diced onions and sauté for 3–4 minutes over medium heat until translucent. Add garlic cloves, bay leaf, and cabbage; pour in wine, cover, and cook for about 1 hour.
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3.
Coarsely chop walnuts and toast them in a hot dry pan over medium heat for 3 minutes.
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4.
Wash the apples. Roast them in a preheated oven at 200 °C (180 °C fan‑forced) for 15 minutes.
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5.
Meanwhile wash and trim Brussels sprouts, cut crosswise on the stem. Boil in salted water with a pinch of nutmeg for 10–12 minutes, then drain.
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6.
Dice the turkey ham. Sauté it with the remaining diced onions in 1 tbsp butter. Toss in the cooked Brussels sprouts, keep warm.
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7.
Wash broccoli and cut into florets. Blanch them in boiling salted water for 5–7 minutes, then shock in cold water briefly to stop cooking; keep warm.
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8.
Heat the remaining butter in a pan. Add chestnuts and honey, caramelize for about 5 minutes.
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9.
Remove garlic cloves and bay leaf. Season cabbage with currant jam, salt, and pepper. Arrange vegetables and apples on a plate decoratively, sprinkle toasted walnuts over them, and serve immediately.
