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

Created by:
Difficult
SERVERS
0%

PREP TIME

0 mins

0%

COOK TIME

0 mins

0%

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.

Related recipes

5 mins

Easy
This vibrant and easy-to-make 🥝 Pistachio Kiwi Yogurt Bowl is ready in just 5 minutes ⏱️.

15 mins

Easy
Dukkah made from toasted nuts, seeds, and ground spices. It’s known for its crunchy texture and rich, aromatic flavor—perfect for sprinkling...

25 mins

Easy
A vibrant collection of salad cups filled with creamy sweet potatoes, taro, avocado, and crunchy nuts, all served in charming waffle cones.