- 8 beautiful thick red cabbage leaves
- 2 vegetable stock cubes
- 300 gram pearl couscous
- about 200 gram frozen peas
- 500 gram cubes of ham
- few sprigs of thyme
- 1 jalapeño pepper
- olive oil
- pepper and salt to taste
- about 200 gram soft goat’s cheese
Kitchen equipment needed
- large pan
- medium-sized pan
- cutting board & chef’s knife
- large skillet
Preparation — 10 minutes
FILL a large pan with water and vegetable stock cubes and bring to a boil. Meanwhile DIVIDE the cabbage into beautiful leaves so you’ll have at least 8 of them. FILL a medium-sized pan with water, salt and sprigs of thyme and also bring to a boil.
REMOVE the seeds of the jalapeño pepper for a milder version and chop into thin strips.
Finishing the red cabbage bowl with pearl couscous and goat’s cheese — 20 minutes
COOK the red cabbage leaves for about 15 minutes in the large pan. COOK the pearl couscous 5 minutes in the second pan before you also add the frozen peas. COOK the couscous and peas for another 5 minutes before you drain them. REMOVE the thyme sprigs.
HEAT olive oil in a large skillet and cook the ham cubes and jalapeño pepper for a few minutes. ADD pearl couscous and peas and SEASON with pepper and salt.
TRANSFER the cabbage leaves to a plate and divide some of the couscous mixture in the middle. FINISH with goat’s cheese and enjoy!