Ingredients: 400 grams sliced oxheart cabbage, 50 ml water, 50 ml syrup 250 grams bacon,
Ingredients: 250 grams diced bacon, 1 teaspoon chili jam, 2 garlic cloves, 300 grams oxheart cabbage, 2 tablespoons sweet soy sauce, 450 grams mashed potatoes, 1 smoked sausage, cheese,
Number of persons: 3
Preheat the oven to 200 degrees. Bake 250 gram diced bacon with 1 teaspoon chili jam and 2 chopped garlic cloves until the bacon is almost crisp. Add 300 grams shredded oxheart cabbage and stir fry the cabbage until it is soft. Stir in 2 tablespoons sweet soy sauce,450 grams mashed potatoes and 1 sliced smoked sausage through. Divide the cabbage mixture over 3 single ramekins (or 1 large baking dish). Lay a slice of cheese over it. Place the ramekins approximately 15 minutes in the preheated oven. Enjoy!
Ingredients: pasta, salt 1 onion, 1 garlic clove, 2 sage leaves, 200 grams oxheart cabbage, 250 grams mushrooms, 100 ml cream, 1 stock cube,
Number of persons: 2
Cook the pasta al dente in boiling salted water. Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove and 2 chopped sage leaves. Add 200 grams sliced oxheart cabbage and cook until the cabbage is tender. Add 250 grams sliced mushrooms and cook until the mushrooms are soft. Add 100 ml cream and 1 crumbled stock cube. Leave to simmer for 10 minutes on medium heat. Serve with the pasta. Enjoy!
Ingredients: 1 chicken breast, 1 onion, 2 garlic cloves, 2 teaspoons chilli jam, 300 grams oxheart cabbage, 1 liter chicken stock, 4 large tablespoons peanut butter, 1 tablespoon sweet soy sauce,
Number of persons: 4
Bake 1 diced chicken breast brown. Add 1 chopped onion, 2 finely chopped garlic cloves and 2 teaspoons chilli jam. Stir fry until the onion is soft. Add 300 grams sliced oxheart cabbage and cook the cabbage until it shrinks. Add 1 liter chicken stock, 4 large tablespoons peanut butter and 1 tablespoon sweet soy sauce. Bring to a boil while stirring slowly. Cook for another 10 minutes on low heat. Serve the peanut soup with cassava chips. Enjoy!
Ingredients: rice, 2 pork escalopes, 3 tablespoons soy sauce, 1 garlic clove, 1 onion, 1 red pepper, 1 carrot, 200 grams oxheart cabbage, chilli sauce, stock cube, 125 grams bean sprouts,
Number of persons: 3
Cook the rice according pack instructions. Make a marinade of 3 tablespoons soy sauce and 1 finely chopped garlic clove. Marinate 2 sliced pork escalopes in it. Leave the pork escalopes at least half an hour to marinate. Fry the pork escalopes strips to brown. Add 1 chopped onion and fry until soft. Then add 1 sliced red pepper and 1 grated carrot. Stir fry about 5 minutes. Add 200 grams shredded oxheart cabbage and stir fry until the oxheart cabbage is soft. Add a dash of chilli sauce and crumble a stock cube above. Add 125 grams bean sprouts and heat the whole thing briefly. Serve with rice. Enjoy!
Ingredients: rice, 1 onion, 1 teaspoon chilli jam, 200 grams minced beef, 1 dash of Worcestershire sauce, 3 tablespoons soy sauce, 300 grams oxheart cabbage,
Number of persons: 2
Cook the rice following pack instructions. Bake 1 chopped onion with 1 teaspoon chilli jam in hot oil untilthe onion is tender. Add 200 grams minced beef and fry it loose and brown. Season with a dash of Worcestershire sauce and 3 tablespoons soy sauce. Add 300 grams sliced oxheart cabbage and stir-fry until the cabbage is soft. Serve the cabbage with the rice. Enjoy!