Salad of pointed cabbage with mushrooms recipe
Salad of Pointed Cabbage with Mushrooms recipeThis article was published by: Matthew
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|1 ½ kg||pointed cabbage|
|12 slice(s)||white bread|
|salt and pepper|
|100 ml||cider vinegar|
InstructionsWash 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.
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Salad of pointed cabbage with mushrooms recipe
Recipe type: xarchivex
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