Oxheart cabbage confit with garlic and lemon
Confitting in olive oil, garlic and lemon gives the oxheart cabbage a pleasantly soft texture and full, rich flavour.
Creation by Ralph Geerts, Ravanello Food & Concepts, Breda.
Makes 900g.
Allergens and dietary requirements
- Vegan
Ingredients
1
oxheart cabbage30
g
olive oil2
cloves
garlic0.5
lemon, juiceas needed
saltblack pepper