Persons)
Composition:
-
1
kg
cabbage
-
1
Organic orange
-
olive oil
-
explained or
-
500
ml
orange juice
-
200
ml
broth or water
-
1
el
fine slices of ginger
-
nutmeg
-
salt
-
sugar
-
lemon juice
-
8
medium-sized shrimps
-
0.5
el
chilli flakes
-
alternatively: 1 chilli
-
200
G
Creme fraiche cheese
Clean the pointed cabbage and remove the dried stalk, then a quarter with the stem. Wash the orange and remove fine strips from the peel with a chisel. Squeeze out the juice. Slightly set aside the juice for the crème fraîche dip. Heat olive oil in a wide saucepan and clear the butter. Add the pointed cabbage quarters and fry a little on each side. Pour in the orange juice and squeezed juice, broth and add the orange peel and ginger. About a third of the cabbage quarters should be in the broth. Season everything with nutmeg, salt and a little sugar. Simmer the spicy cabbage in the broth for 15 minutes. Turn several times. Finally, season the cabbage and sauce with a little lemon juice.
Clean the shrimp and remove the intestines if necessary. Cut each shrimp into 2-3 pieces. Heat olive oil in a pan and fry the shrimp for no more than 1 minute. However, they should be slightly transparent and crisp. Season with salt and chilli.
Mix cold crème fraîche with the rest of the orange juice.
Serve:
-
0.5
Federation
Parselly
Place the pointed cabbage quarters with the broth on a plate. Place 1 doll on each cold sauce and sprinkle with shrimp. Chop the parsley and garnish with cabbage.
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