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Braised red cabbage with celeriac mash
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 435
  • Fat about 26g
  • Carbohydrates about 32g
  • Protein about 10g
This is needed
This is needed for 4 people
Red cabbage
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 garlic clove, squeezed
  • 0.75 tsp salt
  • a little pepper
  • 1 kg red cabbage, cut into slices approx. 1 cm thick
  • 3 tbsp red wine vinegar
  • 2 dl vegetable bouillon
  • 1 apple, cut into wedges
  • 40 g cashew nuts
Celeriac mash
  • 800 g celeriac, peeled, chopped
  • salted water, boiling
  • 300 g mealy potatoes, peeled, chopped
  • 2 tbsp olive oil
  • salt, to taste
  • salt and pepper to taste
  • 1 dl soya cream
  • For a casserole dish with a lid
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And that's how it's done
And that's how it's done
Red cabbage
Combine the oil, maple syrup and garlic, season. Brush the cabbage with the glaze. Heat the frying pan, fry the cabbage in batches for approx. 2 mins. on each side, remove. Pour the vinegar and stock into the frying pan, bring to the boil. Reduce the heat, return the cabbage to the pan along with the apples.
To braise
Approx. 35 mins. (covered) in the lower half of an oven preheated to 180°C. Remove the lid, drizzle the cooking liquid over the cabbage and apples, braise (uncovered) for approx. 15 mins. Pour the cooking liquid through a sieve into a pan, set aside.
Dry-roast the nuts in a non-stick frying pan for approx. 2 mins., allow to cool slightly, coarsely chop.
Celeriac mash
Cook the celeriac and potatoes (uncovered) in salted water over a medium heat for approx. 30 mins. until very soft. Drain the water, allow the residual moisture on the potatoes and celeriac to evaporate by shaking the pan on the switched-off hob. Puree the potatoes and celeriac with the oil, season with salt.
Reduce the reserved cooking liquid to approx. 50 ml. Pour in the soya cream, simmer for approx. 2 mins., season. Serve with the sliced cabbage and celeriac mash. Sprinkle the nuts on top.