Oxheart cabbage and langoustine taco

An elegant oxheart cabbage envelope filled with a langoustine tartare, avocado, pickled rhubarb, and water chestnuts.

Makes 20.

Oxheart cabbage and langoustine taco

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oxheart cabbage



langoustine tails






water chestnuts



pickled rhubarb, cut brunoise



limes, juice

As needed:



Preparation method

  • Place a large pot of water on the heat.
  • Blanch the oxheart cabbage whole for 1.5 minutes in the boiling water and cool immediately in ice water.
  • In the meantime, chop the langoustine tails into a tartar and keep in the refrigerator.
  • Finely dice the avocado and water chestnuts (brunoise).
  • Season the langoustine tartar with the avocado, water chestnuts, pickled rhubarb, and lime juice.
  • Season the tartar to taste with salt.
  • Fold the leaves of the pointed cabbage in half and cut out just over half a circle, so that you can fill the leaf more generously and a taco is formed.
  • Fill the oxheart cabbage with the tartar and serve the same day.

Serving suggestions

  • Delicious in a composition with langoustine, rhubarb, and lime leaves.
  • A perfect match for a composition with tarragon, celeriac, and pistachio.
  • Combines well with the flavours of dill, salmon, and crème fraîche.

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