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Cabbage Farci with Yoghurt Sauce

BY DOMINIQUE CRENN - The chef considers this dish with roasted cabbage leaves filled with hearty vegetables, perfect for a Sunday dinner. If you ask us, we would call it an exquisite treat on any day of the week.

Wie vorbereiten?

SERVE HOT

STEPS

  • Take the lid off the cabbage farci and place it in the preheated oven for 20 minutes at 160 C in its packaging.
  • Carefully take the cabbage farci out of the container, using a fork and a spoon, and place it in the middle of the plate.
  • Place the yoghurt sauce (in its packaging) in the pot with hot water for 20 seconds.
  • Take the yoghurt sauce out of the hot water. Carefully cut off a small edge of the bag and pour the yoghurt sauce at 3 o’clock on the plate.
  • Cut off the edge of the parsley oil pipette and drizzle it on the yoghurt sauce.
  • COMPONENTS:

    Cabbage farci, yoghurt sauce, parsley oil.

    NECESSARY EQUIPMENT:

    Tablespoon, scissors, palette knife, pot (for hot water).

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    25 minutes.

    OVEN TEMPERATURE:

    160°C

    Allergene

    Milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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