Gastronomixs

Smooth oxheart cabbage crème

A smooth crème made of oxheart cabbage that can be served hot or cold. This is a great topping for fish, meat, and vegetarian dishes.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Smooth oxheart cabbage crème

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Ingredients

500

g

oxheart cabbage

200

ml

chicken stock

300

ml

cream

500

ml

milk

10

g

agar

 

 

salt

 

 

nutmeg

Preparation method

  • Cut the oxheart cabbage into chunks and boil in the chicken stock, cream, milk, and salt.
  • Mix to a smooth consistency in a blender. Return to the stove and cook for five minutes. Then add the agar and bring the boil.
  • Allow the mixture to cool and blend in the Thermomix. 

Serving suggestions

  • As a basis for creating an oxheart cabbage foam or mousse.
  • As a basis for a creamy oxheart cabbage roll. 

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