Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula

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SERVERS
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PREP TIME

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COOK TIME

min

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TOTAL TIME

Ingredients

Method

  1. 1) Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar.
    2) Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator.
    3) As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated.
    4) Serve with mascarpone, arugula and toasted hazelnuts.

Ingredients

Method

  1. 1) Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar.
    2) Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator.
    3) As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated.
    4) Serve with mascarpone, arugula and toasted hazelnuts.

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