Preserved oxheart cabbage leaves with brandied raisins
You can always serve brandied raisins the classic way, but they can also form the basis for other recipes. Here we use them to preserve oxheart cabbage leaves.
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Ingredients
|
20 |
|
oxheart cabbage leaves |
|
0.5 |
litres |
brandied raisins |
|
4 |
star anise |
Preparation method
- Cut the oxheart cabbage leaves into large squares of approximately 10cm x 15cm.
- Blanch the oxheart cabbage leaves and pat dry well.
- Coarsely chop half of the brandied raisins and divide them between the leaves.
- Tightly roll the leaves into a cylinder.
- Place the rolled leaves into a vacuum sealer bag with the star anise, the remaining brandied raisins, and the liquid of the brandied raisins and pull vacuum.
- Set aside to infuse for at least four days.
Serving suggestions
- As a component in a composition with game or poultry.
- As a component in a vegetarian dish with components of blue cheese and celeriac.