Oxheart cabbage marbré
We don't see this classic component very often anymore, but we haven't forgotten about it! It takes its name from the marble effect. Marbré is French for marble.
Creation by Arne Ramak, We Design Food, Amstelveen.
Makes 1300g.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
1
oxheart cabbage250
g
pork belly5
apple, Granny Smith8
g
salt10
g
ras el hanout6
g
agar agar4
g
gelatin leaves50
g
goose fat2
leaves
bay leaf1
lemonas needed
olive oil (or sunflower oil)