Stuffed Butter Cabbage with Saffron-Lime Sauce And…

Cut the butter cabbage in half, remove the heart and blanch the halves in salted water, then rinse in iced water and dry.

Cut the vegetables, except for the spring onions and the green asparagus, into 1 cm cubes. Boil the vegetable cuttings to a stock.

Sauté the diced carrot, celery and 6 shallots in olive oil, then add the diced zucchini and bell bell pepper, and finally the diced tomatoes and pointed cabbage. Season with salt, pepper and nutmeg and fill in the pointed cabbage halves – put a handful of vegetable cubes aside.

Cover the pointed cabbage halves with the fresh herbs and cook in the oven at 180 °C for about 12-15 minutes.

For the risotto, sauté the cubes of two shallots, add the reserved vegetable cubes and the millet and fill with a quarter of a liter of vegetable stock and cook like a long grain rice.

For the garnish, blanch the asparagus spears and onion leeks, rinse and sauté briefly before serving.

For the sauce, sauté the remaining shallot cubes with the saffron also in olive oil and add the lime juice and white wine and cook. Finally, add the whipped cream, let it bubble up, blend and season.

Drink: It goes very well with a Spätlese Chardonnay 97 vintage from the Rebholz winery in the Palatinate.

(*) Stadtpark Restaurant in Bochum O title: Stuffed buttered cabbage with saffron lime.

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