Tartlet with red cabbage, apple and sage

Name: tartlet with red cabbage, apple and sage
Total time: 30 min
Yield: 4
Ingredients: 100 gram butter; 1 onion; 600 gram Red cabbage; 2 clove; 2 tablespoon cane sugar; cornstarch; all in one; 750 gram crumbly potato; 250 milliliters milk; nutmeg; 1 gold bar; 1 twig fresh sage; 1 tablespoon sugar; 1 mespoint cinnamon powder

Ingredients

Directions

Heat 2 tablespoons of the butter and sweat the onion rings in soft and light brown for about 5 minutes.
Add the red cabbage, cloves, salt and sugar and stir well. Pour in 200 ml of water and bring to the boil.
Spoon around and put the lid on the pan. Allow to simmer, stirring occasionally, for about 90 minutes. Season with salt and pepper. Tie the sauce with some cornstarch or all-tie if necessary.
In the meantime, bring the potatoes to the boil in plenty of water with salt and boil for about 15 minutes until tender. Drain them.
Keep 2 tablespoons of butter behind and add the rest to the potatoes. Mash the potatoes with the butter and stir in the warm milk to a soft but firm puree.
Season the mash to taste with salt, pepper and nutmeg. Keep the puree warm in a moderately warm oven and add the plates.
Heat in a frying pan the rest of the butter and fry the slices of apple on low setting.
Add the sage leaves and sprinkle the apple with the sugar and cinnamon. Allow the slices to brown nicely on both sides in about 5 minutes.
Let the coal drain a little. Put the baking rings on 2 preheated plates and add a layer of mashed potatoes, apple and red cabbage. Continue with another layer of puree, apple and red cabbage.
Remove the ring and place a leaf of sage on the tartlet. Prepare two portions and serve immediately.