← All recipes

🥗 Orange red cabbage salad with cranberries and duchess potatoes with poppy seeds

447 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh red cabbage
• 1 tsp salt
• 2 tbsp dried cranberries
• 2 tbsp sliced almond kernels
• 1 orange (organic)
• 1 tbsp fruit vinegar (e.g. raspberry vinegar)
• 2 tbsp sunflower oil
• 1 tsp walnut oil (to taste)
• 0.5 tsp sugar
• 1 tsp cranberry jam (optional lingonberry jam)
• 500 g potatoes
• 1 tsp salt
• 40 g butter
• 1 tbsp flour
• 1 egg yolk
• 1 egg
• salt
• 1 pinch nutmeg
• 1 tbsp ground poppy seeds
• 1 egg yolk

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into even-sized pieces.
3. 3. Boil the potato pieces in salted water for about 15 minutes until tender.
4. 4. Finely shred the red cabbage.
5. 5. Place the red cabbage in a bowl.
6. 6. Mash the red cabbage with a potato masher or your hands.
7. 7. Season the red cabbage with salt.
8. 8. Chop the cranberries finely.
9. 9. Add the cranberries to the red cabbage.
10. 10. Toast the almonds in a pan without fat until golden brown.
11. 11. Add the toasted almonds to the cabbage.
12. 12. Let the cooked potatoes steam dry.
13. 13. Press the potatoes hot through a press.
14. 14. Preheat the oven to 180 degrees Celsius.
15. 15. Line a baking sheet with baking paper.
16. 16. Beat the butter until creamy.
17. 17. Beat the egg yolk into the butter.
18. 18. Beat the whole egg into the mixture.
19. 19. Beat the flour into the mixture.
20. 20. Beat the spices into the mixture.
21. 21. Beat the poppy seeds into the mixture.
22. 22. Add the pressed potatoes to the mixture.
23. 23. Season the potato mixture to taste.
24. 24. Fill the mixture into a piping bag with a star nozzle.
25. 25. Pipe small pyramids of the mixture onto the tray.
26. 26. Whisk the egg yolk.
27. 27. Brush the pyramids with the whisked egg yolk.
28. 28. Bake the pyramids in the oven for about 10 minutes until golden yellow.
29. 29. Grate the orange peel.
30. 30. Squeeze half an orange.
31. 31. Peel the other half of the orange completely.
32. 32. Segment the orange.
33. 33. Add the orange pieces to the cabbage.
34. 34. Mix the orange peel with vinegar.
35. 35. Mix the orange juice with the vinegar.
36. 36. Mix the oil with the mixture.
37. 37. Mix the sugar with the mixture.
38. 38. Mix the cranberry jam with the mixture.
39. 39. Mix the red cabbage thoroughly with the marinade.
40. 40. Season the cabbage to taste.
41. 41. Let the cabbage marinate for about 10 minutes.
42. 42. Portion the salad.
43. 43. Serve the salad with the duchess potatoes.

Nutrition per serving

• kcal: 447
• Protein: 12 g · Fett/Fat: 27 g · Carbs: 39 g