White cabbage tagliatelle, mashed red cabbage, hazelnut, crusts of pumpernickel bread, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 small red cabbage
• 1 small white cabbage
• 1 kg soft boiling potato
• 2 cloves of peeled garlic
• 2 slices of pumpernickel bread
• Bay leaf Verstegen
• Roasted hazelnuts
• Cup of Lupine Cress - Koppert Cress
• Butter
• Mace powder Verstegen
• Black pepper Verstegen
• Coarse sea salt Verstegen

Red cabbage:

• Chop red cabbage and garlic finely. Stew with a knob of butter without coloring.
• Peel potatoes, cut into pieces and wash.
• Add potato and bay leaf to the red cabbage and moisten with water to 2/3.
• Season everything with mace, sea salt and black pepper. Cook together under the lid until the potato is cooked. Drain some cooking water, not all.
• Remove bay leaf and stir the mash until well blended.

White cabbage:

• Remove the outer leaves and wash the cabbage. Then cut the white cabbage into strips of about 1 cm, a handful per person.
• Stir fry this until crispy in a little butter and season firmly with pepper and sea salt. Add some water and stir well. Color slightly.

Pumpernickel:

• Cut the slices of pumpernickel in the middle and then into equal bars.
• Fry these in the pan until they are slightly crispy.

To finish off:

• Spoon a sturdy scoop of warm mash into the center of each plate. Divide some stir-fried white cabbage ribbons over this.
• Spoon some butter from the pan around each preparation.
• Finish with the pumpernickel crusts, the Lupine Cress and some broken hazelnut.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild White Plate