Believe it or not: Although I am German, I actually have never bought or made “Kraut” in my entire life once – yet. It was during a stroll over yesterday’s farmer’s market when I decided to buy a white cabbage and make coleslaw for the first time: a coleslaw with beetroot, apple, caramelized walnuts and goat’s cheese, to be precise.
I like the idea to meet the challenge of buying a kind of fruit or vegetable I have never bought and prepared before when strolling over the weekly farmer’s market in my district. Hence, amongst others, I have already tried artichokes (epic fail), broad beans (amazing!), root celery (not my favorite vegetable) and sunchoke (interesting) and mostly did have a fun time dealing with the “new ones”, disregarding the artichoke (what a mess!).
Inspired by the current issue of the food magazine Mutti kocht am besten, and trying my very best to avoid a cold with regards to the sudden fall of temperatures, I finally ended up buying a white cabbage during yesterday’s excursion to the market.
To be honest, I can not remember my mother making white cabbage once, thus, it was new to me that white cabbage is best kneaded with one’s hands for a long time to become all soft and juicy.
I have mixed the white cabbage with grated beetroot, which yields its red color to the coleslaw, and added an apple and a yoghurt mustard dressing. Caramelized walnuts and goat’s cheese made my coleslaw perfect – I am sure you will be surprised, too, how good it actually tastes!
Enjoy your Kraut – I shall have another bowl of my leftover coleslaw with beetroot now, too!
Coleslaw with beetroot, apple, caramelized walnuts and goat’s cheese
For 2 large servings:
For the coleslaw:
1/2 small white cabbage
1 tablespoon white wine vinegar
1/2 teaspoon salt
2 small beetroots
1 small apple
1 teaspoon lemon juice
25 g walnuts
1/2 tablespoon butter
1 tablespoon maple syrup
For the dressing:
75 g full-fat yoghurt
2 teaspoons mustard
1 teaspoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon olive oil
Salt, pepper, maple syrup
also: 50 g goat’s cream cheese
For the coleslaw, slice cabbage (remove stem first), wash it and thoroughly drain. In a large bowl, mix cabbage with vinegar and salt and carefully knead the mixture with your hands for about ten minutes until a milky juice leaks from the cabbage and the cabbage softens. Set aside for at least 30 minutes.
In the meantime, peel and roughly grate beetroots. Wash and quarter the apple, remove the core and cut it in small cubes. Quickly mix apple with lemon juice.
Roughly chop walnuts. Heat butter in a small pan, add nuts and sauté for about 2 minutes. Add maple syrup and caramelize walnuts. Spread nuts on a sheet of parchment paper and dry.
For the dressing stir yoghurt, mustard, vinegar, lemon juice and oil. Season with salt, pepper and maple syrup to taste.
Mix cabbage with beetroot, apple and the dressing and, again, thoroughly knead the coleslaw with your hands. Arrange coleslaw in bowls, sprinkle with walnuts and splurges of goat’s cream cheese to serve.
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