Blue Cabbage

A pie recipe for all foodies:

Finely chopped blue cabbage is kneaded with red wine, orange juice, red cranberries, apple slices, onions and salt for a few minutes. This breaks up the hard cabbage fibers and allows the marinade to work really well. Cover the blue cabbage to the brim with marinade. Leave to marinate in the refrigerator for 48 hours. Then remove the cabbage from the marinade, sauté in a roasting pan or large saucepan with a little clarified butter, pour in the marinade and simmer gently over a low heat for 60 minutes. Season with salt and gingerbread spices, thicken with a little cornstarch and add a few pieces of bitter chocolate as a special finishing touch. This is the hit! For those who don’t have as much time, here’s an almost equally brilliant blue cabbage preparation: roasted blue cabbage.

Cut the cabbage into very fine strips, fry it in a large frying pan with clarified butter, season with salt and pepper and stir constantly (use a wok if necessary), so that the cabbage is slightly crispy on all sides. Just before serving, add a tiny bit of chopped speculaas. It adds a total crunch to the cabbage. Serve immediately.

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