A stunning centerpiece for any holiday table.
The combination of crunchy toasted chestnuts with sweet pomegranate seeds create the perfect seasonal delight.
A tangy marinade and crisp topping bring it all together, creating a show-stopping side or vegetarian main that’s perfect for any gathering. Elevate your cooking experience by preparing this recipe with precision using your Miele oven and cooktop.
Ingredients:
700 g Red cabbages, in approx. 3 cm thick steaks
2 Burrata (approx. 125 g)
50 g Pomegranate seeds
2 tbsp Watercress
3 tbsp Olive oil
3 tbsp Balsamic vinegar
1 tsp Honey
2 tsp Mustard, wholegrain
½ tsp Garlic powder
½ tsp Onion powder
1 pinch Salt
1 pinch Pepper, black
For the Topings:
50 g Marones (Chestnuts), crumbled
15 g Panko flour
1 pinch Salt
1 pinch Pepper, black
Preparation:
- For the marinade, mix the olive oil, balsamic vinegar, honey, grainy mustard, garlic powder and onion powder. Season with salt and pepper.
- Turn the red cabbage pieces in the marinade and place on a baking tray. Bake according to the settings. Settings Oven: Conventional heat, 425 ºF (220 ° C), Booster off, Pre-heat off, Duration: 25 Min., Shelf level: 33.
- Toast the chestnuts in a frying pan. Settings Cooktop: Power Level: 6 Duration: 5 Min.
- Add the panko flour and continue toasting. Season with salt and pepper. Settings Cooktop: Power Level: 6 Duration: 2,5 Min.
- Arrange the roasted red cabbage on a large serving plate. Shred the burrata and spread it on top. Sprinkle with chestnut topping, pomegranate seeds and sprouts and serve.