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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.

How to prepare

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

    Allergens

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

    Good to know

    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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