Remove the outer leaves of the cabbage and cut them into 4 pieces, rinse under cold running water. Remove the ribs and cut the cabbage into fine dices. Place into a large pot of boiling salted water. Bring to a boil again, lower the heat and simmer for 2 minutes. Drain, wash under running water, drain again. Put the cabbage into a terrine dish, sprinkle with vinegar, salt and pepper. Leave to marinate for 1 hours, turning several times. Meanwhile, put the egg yolks through a fine food mill. Combine with the cream, lemon juice, herbs, salt and pepper. Take the cabbage out of the marinade, drain, put into a salad bowl, pour the sauce.
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1 red cabbage
14 tbsp wine vinegar
1 cup crÅme fraöche
6 hard-boiled egg yolks
1 tbsp chervil, chopped
1 tbsp chives, chopped
1 tbsp fennel leaves, chopped
1 lemon
salt, pepper
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20
mn
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5
mn
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When you blanch the cabbage in boiling water, it will turn blue. Put into the vinegar, it will turn red again. Serve with a RosÄ d'Anjou.
