Orange Red Cabbage Salad with Cranberries and Duchess Fries with Poppy Seeds

Ingredients

• 400 g fresh red cabbage
• 1 tsp salt
• 2 tbsp dried cranberries
• 2 tbsp chopped almonds
• 1 orange (unprocessed)
• 1 tbsp fruit vinegar (e.g., raspberry vinegar)
• 2 tbsp sunflower oil
• 1 tsp walnut oil (optional)
• 0.5 tsp Sugar
• 1 tsp cranberry jam (optional blackberry)
• 500 g Potatoes
• 1 tsp salt
• 40 g Butter
• 1 tbsp flour
• 1 egg yolk
• 1 egg
• Salt
• a pinch nutmeg
• 1 tbsp ground poppy seeds
• 1 egg yolk

Instructions

1. 1.

   Peel the potatoes, cut them into even pieces and boil as salted potatoes for about 15 minutes.

2. 2.

   Meanwhile, clean the red cabbage, finely shred or chop it, place in a bowl and mash with a potato masher or hands and salt. Finely cut the cranberries and add. Roast the almonds in a dry pan until golden brown and add.

3. 3.

   Then steam the potatoes well and press them hot.

4. 4.

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

5. 5.

   Creamily whisk butter, egg yolk, egg, flour, spices and poppy seeds together, add the potatoes and season the mixture. Fill a piping bag with a star tip, pipe small pyramids onto the sheet. Brush them with beaten egg yolk and bake in the oven for about 10 minutes until golden yellow.

6. 6.

   For the dressing grate orange zest, squeeze half an orange, peel the other half, fillet it and add the pieces to the cabbage. Mix the orange zest and juice with vinegar, oils, sugar and cranberry jam. Toss the cabbage well with the dressing, season and let rest for about 10 minutes.

7. 7.

   Plate the salad and serve with the duchess potatoes.