500 g red cabbage with apple (cooked, from a bag or jar)
125 ml crème frache
Pepper and salt
600 gr potato slices
120 gr cashew nuts
4 bacon pieces (or more)
pinch of thyme
dash of soy sauce
1 tbsp honey
1 tbsp olive oil
Pinch of ginger powder
Mix all the marinade ingredients together and fold in the bacon. Cover and let marinate in the fridge for at least half an hour. You can also put them in the marinade the day before. Meanwhile heat the oven to 180 degrees. It is best to heat the potato slices in a closed container in the microwave for a few minutes or boil them in water for a few minutes. This means they don’t take as long in the oven.
Put the red cabbage in a sieve and let the most of the liquid drain out. Stir the crème frache through the red cabbage and season with salt and pepper. Stir in the cashew nuts and then divide over the bottom of a baking dish. Divide the potato slices evenly over the red cabbage and sprinkle with some pepper, salt and thyme. Place the baking dish in the oven for about 15 minutes. Meanwhile, bake the bacon in a pan for about 15 minutes until nicely browned. Then place the bacon pieces on the oven dish and put in the oven for another 10 minutes.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.