Gastronomixs

Sweet-marinated white cabbage

An intriguing preparation for sweet-marinated cabbage with tart tones that make it perfect for using in a dish with game or even in a dessert. 

Makes 500g.

Sweet-marinated white cabbage

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

g

white cabbage

150

g

water

100

g

sugar

50

g

yuzu juice

Preparation method

  • Clean the cabbage by removing any damaged leaves.
  • Finely slice the cabbage with a mandolin or food slicer.
  • Bring the water, sugar, and yuzu juice to the boil and add the sliced white cabbage.
  • Bring to the boil again and then set aside to cool down.
  • Repeat again if desired or until the cabbage has the desired consistency.

Serving suggestions

  • In a composition with poultry or game, such as guinea fowl or wild boar.
  • In a dessert with fromage frais, citrus, and milk chocolate. 
  • Delicious in combination with duck, celeriac, and Earl Grey tea.

Previous page