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Recipe

Roasted Red Cabbage with Burrata and Chestnuts

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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:

  1. For the marinade, mix the olive oil, balsamic vinegar, honey, grainy mustard, garlic powder and onion powder. Season with salt and pepper.
  2. 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.
  3. Toast the chestnuts in a frying pan. Settings Cooktop: Power Level: 6 Duration: 5 Min.
  4. Add the panko flour and continue toasting. Season with salt and pepper. Settings Cooktop: Power Level: 6 Duration: 2,5 Min.
  5. 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.

 

 

     

     

     

     

     

     

     

     

     

     

     

     

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