Salad of pointed cabbage with mushrooms recipe

Salad of Pointed Cabbage with Mushrooms recipe

This article was published by: Matthew

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Ingredients

1 ½ kg	pointed cabbage
600 g	mushrooms
12 slice(s)	white bread
3 clove(s)	garlic
150 g	butter
	salt and pepper
100 ml	cider vinegar
150 ml	oil

Instructions

Wash and clean the pointed cabbage, then finely slice in stripes. Slice the mushrooms.

Cut the white bread in cubes and finely dice the garlic cloves. Heat the butter and sauté the garlic and the bread cubes until golden brown.

Cook the pointed cabbage in boiling salted water fro 15 minutes, then drain. Reserve 200 ml of the liquid.

Season the cabbage with salt and pepper and mix together with the vinegar, oil and the still warm cooking liquid of the cabbage.

Sear the mushrooms quickly in very hot oil, season with salt and pepper and fold the mushrooms in the still lukewarm salad. Serve immediately, sprinkled with the croûtons.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a