Braised pointed cabbage with bean purée

2 tbsp olive oil

1 kg pointed cabbage

cut into wedges

½ tsp salt

½ tsp chilli flakes

50 ml white balsamic vinegar

150 ml vegetable bouillon

2 sprigs of rosemary

200 g red grapes

halved

1 tbsp olive oil

1 shallot

finely chopped

1 clove of garlic

finely chopped

800 g tinned white beans

with the liquid

1 sprig of rosemary

½ tsp salt

Some pepper

2 tbsp olive oil

2 sprigs of rosemary

needles pulled off

50 g panko breadcrumbs or breadcrumbs

50 g hazelnuts

coarsely chopped

Some fleur de sel

Some chilli flakes

Heat the oil in a casserole pot. Working in batches, fry the cut surfaces of the pointed cabbage wedges until golden brown, season with salt and chilli flakes. Return the pointed cabbage wedges to the casserole pot, pour in the balsamic vinegar and bouillon, bring to the boil, then add the rosemary. Put the casserole pot on a wire shelf in the cold cooking space and cook at 170 °C for about 45 minutes using the hot air humid mode. Remove the casserole pot from the cooking space, baste the cabbage with the juices and cook for about another 15 minutes.

Hot air humid 170 °C for 45 Mins

Put the food in

Hot air humid 170 °C for 15 Mins

Heat the oil in a pan. Sauté the shallot and garlic for about 5 minutes. Add the beans along with the liquid from the tin and the sprig of rosemary, bring to the boil. Reduce the heat, cover and allow to simmer for about 5 minutes. Remove the sprig of rosemary, season with salt and pepper, then blend to a fine purée.

Heat oil in a frying pan. Add the rosemary, fry until crisp, then remove from the pan. Fry the panko breadcrumbs and hazelnuts in the same oil, stirring occasionally, until crisp. Add the rosemary again and season with fleur de sel and chilli flakes to taste. Arrange the bean purée on a serving plate, arrange the pointed cabbage and grapes with the juices on top, sprinkle with the hazelnut crumbs.