Cabbage Salad with Clementines and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 194 kcal | (9 %) | ||
| Protein | 4.6 g | (5 %) | ||
| Fat | 13.3 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) |
Ingredients
- Ingredients
- 4 outer Cabbage
- salt (for blanching)
- 400 grams Green cabbage
- 2 tsps salt
- 3 tsps sugar
- 3 Clementine
- 1 bunch scallions
- 30 grams Pine nuts
- 2 tsps Curry powder
- 3 Tbsps lemon juice
- peppers
- 150 grams Sour cream
Preparation steps
Blanch the cabbage leaves in a pot of boiling salted water, about 2-3 minutes. Rinse with cold water to cool.
Cut the cabbage in half, remove the core and cut into thin strips. In a bowl, stir the cabbage with the sugar and season with salt to taste. Allow to sit for 5 minutes.
Peel the clementines with a sharp knife and divide into segments. Rinse the scallions and cut into rings.
Toast the pine nuts in a skillet until golden.
In a bowl, whisk the curry powder with 3 tablespoons of hot water, lemon juice, sugar and sour cream until smooth. Season with salt and pepper to taste.
Stir the clementines, scallions and dressing into the cabbage. Place a cabbage leaf on each plate and fill with the cabbage salad. Sprinkle with the pine nuts. Serve with roast pork if desired.
