🍽️ Red Cabbage with Cranberries, Fan Potatoes, and Crunchy Grape-Nut Crumble

Name: Red Cabbage with Cranberries, Fan Potatoes, and Crunchy Grape-Nut Crumble
Total time: 30 min
Yield: 4 servings
Ingredients: small potatoes, mostly waxy 1 kg; oil 4 tbsp; salt pinch; pepper, black ground pinch; walnut kernels 4 tbsp; cashew kernels 4 tbsp; butter 1 tbsp; sugar pinch; cranberries, dried 250 g; white grapes 150 g; whipping cream 200 g; red cabbage from jar 500 g

496 kcal · 30 min · 4 servings

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Ingredients

small potatoes, mostly waxy 1 kg
oil 4 tbsp
salt pinch
pepper, black ground pinch
walnut kernels 4 tbsp
cashew kernels 4 tbsp
butter 1 tbsp
sugar pinch
cranberries, dried 250 g
white grapes 150 g
whipping cream 200 g
red cabbage from jar 500 g

Instructions

1. Preheat the oven to 220 degrees Celsius with fan circulation.
2. Wash the potatoes thoroughly under running water.
3. Place one potato on a tablespoon.
4. Cut thin slices of about 0.3 cm thickness into the potato.
5. Cut only until the edge of the spoon so the potato stays connected at the bottom.
6. Repeat this process for all potatoes.
7. Place the prepared potatoes into a large bowl.
8. Add 2 tablespoons of oil, salt, and pepper.
9. Season the potatoes well.
10. Place the potatoes on a baking sheet with the fan side facing up.
11. Bake the potatoes for about 30 minutes until golden brown.
12. Clean the bowl you used to season the potatoes.
13. Roughly chop the walnuts and cashew nuts.
14. Place the chopped nuts into the clean bowl.
15. Heat 2 tablespoons of oil and 1 tablespoon of butter in a pan over medium heat.
16. Roast the nuts in the pan for about 2 minutes until golden brown.
17. Stir constantly while doing so.
18. Add sugar and mix briefly.
19. Return the nut mixture to the bowl.
20. Wipe the pan clean.
21. Roughly chop the cranberries.
22. Wash the grapes and dry them.
23. Halve the grapes lengthwise.
24. Fold in the grapes and half of the cranberries into the nut mixture.
25. Mix everything well.
26. Season the crumble mixture with a little salt.
27. Reduce the cream in the pan for about 2 minutes.
28. Season the cream with salt and pepper.
29. Add the red cabbage and the remaining cranberries to a pot.
30. Heat the red cabbage while stirring occasionally.
31. Season the red cabbage with salt, pepper, and sugar.
32. Take the potatoes out of the oven.
33. Plate the potatoes, red cabbage, cream sauce, and grape-nut crumble.
34. Enjoy your meal!

Nutrition per serving

kcal: 496
Protein: 8 g · Fett/Fat: 28 g · Carbs: 56 g