Red cabbage steak with bluefin cheese and truffle

Name: red cabbage steak with bluefin cheese and truffle
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 1 Red cabbage; 1 lemon; 4 el (olive oil; 2 el honey; 50 g peeled unsalted pistachio nuts; 100 g Blue Stilton bluefront cheese; 4 el truffle mayonnaise; 2 el water; 2 el cremaceto classico

Red cabbage with pistachio nuts, blue veal cheese, truffle mayonnaise and balsamic syrup from the oven.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 180 ºC. Cut the coals from top to bottom in slices of 1 cm.
Leave the bottom of the stalk on, so that the coal does not fall apart. Squeeze out the lemon.
Beat 2 tbsp juice (per 4 persons) together with the 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 in approx. 30 min. Until done.
In the meantime, heat a frying pan without oil or butter and toast the pistachio nuts for 3 minutes.
Scoop out of the pan on a plate, let cool and chop finely.
Crumble the bluefin cheese over a tall cup and add the truffle mayonnaise and the water.
Puree with a hand blender into a smooth sauce. Remove the baking sheet from the oven and allow the coal steaks to cool for 5 minutes.
Drizzle with the cheese truffle dressing and the cremaceto. Sprinkle with the pistachio nuts. Serve immediately.