Red cabbage steak with blue cheese and truffle

Name: red cabbage steak with blue cheese and truffle
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 Red cabbage; 1 lemon; 4 el (olive oil; 2 el liquid honey; 50 g peeled (unsalted) pistachio nuts; 50 g Blue d'Auvergne blueberry cheese 50; 3 el chilled truffle mayonnaise; 2 el water; 2 el cremaceto classico bottle of 250 ml

Red cabbage with blue d 'auvergne, pistachios and truffle mayonnaise.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender with high cup

Directions

Preheat the oven to 180 ˚C. Cut the coals from top to bottom in slices of 1 cm. Leave the handle on, so that the coal does not fall apart.
Squeeze the lemon and beat together with the olive oil and honey into a dressing. Season with pepper and salt.
Place the cabbage steaks on a baking sheet covered with parchment paper and drizzle with the dressing. Roast in the middle of the oven for 30 minutes until done.
In the meantime, heat a frying pan without oil or butter and toast the pistachios for 3 minutes. Scoop out of the pan onto a plate, let cool and chop finely.
Crumble the blue cheese over a tall cup and add the truffle mayonnaise and 2 tbsp water. Puree with a hand blender into a smooth sauce.
Remove the baking sheet from the oven and allow to cool for 5 minutes. Pour over the blue cheese truffle dressing and the cremaceto in dashes.
Sprinkle with the pistachio nuts. Serve immediately.