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🍽️ Fine Vegetable Terrine

1073 kcal · 30 min · 4 servings

Ingredients

• 1 small white cabbage (approx. 700 g)
• 150 ml red wine
• 1 onion
• 1 tbsp butter
• 150 g crème fraîche
• 9 leaves white gelatin
• 2 carrots
• 1 small zucchini
• salt
• pepper (from the mill)

Instructions

1. 1. Remove the outer leaves from the cabbage.
2. 2. Quarter the cabbage lengthwise and remove the hard core.
3. 3. Shred the cabbage crosswise into very fine strips.
4. 4. Peel the onion and chop it finely.
5. 5. Sauté the onions in the butter.
6. 6. Add the shredded cabbage to the onions and sauté briefly.
7. 7. Stir in the red wine and let the mixture simmer covered for approx. 10 minutes.
8. 8. Remove half of the vegetable mixture from the pan.
9. 9. Puree this half until smooth in a blender.
10. 10. Return the pureed vegetable to the remaining mixture in the pan.
11. 11. Stir in the crème fraîche.
12. 12. Season the mixture to taste with salt and pepper.
13. 13. Soak the gelatin in cold water.
14. 14. Peel the carrots and cut them into small pieces.
15. 15. Wash the zucchini and cut it into pieces as well.
16. 16. Boil the carrots in salted boiling water for approx. 4 minutes.
17. 17. Add the zucchini and cook for another 4 minutes (blanching = cooking briefly in boiling water).
18. 18. Squeeze the soaked gelatin well.
19. 19. Dissolve the gelatin in some of the drained water from the carrots.
20. 20. Stir the gelatin solution into the vegetable puree.
21. 21. Rinse a 1-liter loaf pan with cold water.
22. 22. Pour the vegetable puree into the pan.
23. 23. Gently fold in the cooked carrots and zucchini.
24. 24. Let the terrine set in the refrigerator for 4 hours.

Nutrition per serving

• kcal: 1073
• Protein: 40 g · Fett/Fat: 56 g · Carbs: 77 g