Braised Savoy Cabbage and Grilled Portobello Mushroom with Micro Merlot Mix Warm Salad by Chef Honore Gbedze
Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes
INGREDIENTS
4 large portobello mushroom
1 large savoy cabbage
1 large Apple
1 small box of Micro Merlot Mix
1 large tomato, diced (remove seeds)
1 cup of white wine
1 table spoon butter
1 table spoon of herb olive oil
Salt and pepper
1 lemon
1 tea spoon of finely chopped garlic
METHOD
Poach the whole savoy cabbage in hot water about 3-5 min let it dry and remove 4 whole leaves and keep aside.
Fine julienne the rest of the cabbage, sauté with butter add the white wine and cook until tender, season with salt and pepper.
Wash the mushrooms, season with course salt and pepper, brush with olive oil and garlic and place on grill for 4 minutes on each side .
Fill the 4 whole cabbage leaves with the sautéed julienne cabbage and form into a ball.
Cut the mushrooms into slices and place on serving plate. Place the cabbage ball on top of the mushrooms. Sprinkle diced tomato around the cabbage ball. Sprinkle the micro merlot mix around the plate.
Squeeze the lemon juice into the olive oil and drizzle on top of salad.
Finely julienne the apple and place it on top. Serve and enjoy!
Bon Appétit
Chef Honore Gbedze
