Preparation: 35 min.
Ingredients for
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1 sea-wolf fillet
2 sea wolf fillets
3 sea wolf fillets
4 sea wolf fillets
5 sea wolf fillets
6 sea wolf fillets
7 sea wolf fillets
8 sea wolf fillets
9 sea wolf fillets
10 sea wolf fillets
0.5 pointed cabbage
1 pointed cabbage
1.5 pointed cabbages
2 pointed cabbages
2.5 pointed cabbages
3 pointed cabbages
3.5 pointed cabbages
4 pointed cabbages
4.5 pointed cabbages
5 pointed cabbages
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
balsamic vinegar, white
25 g hazelnuts
50 g hazelnuts
75 g hazelnuts
100 g hazelnuts
125 g hazelnuts
150 g hazelnuts
175 g hazelnuts
200 g hazelnuts
225 g hazelnuts
250 g hazelnuts
1 tablespoon mustard
2 tbsp mustard
3 tablespoons of mustard
4 tbsp mustard
5 tbsp mustard
6 tablespoons of mustard
7 eetlepels mosterd
8 tbsp mustard
9 tablespoons of mustard
10 tbsp mustard
5 g curly parsley
10 g curly parsley
15 g curly parsley
20 g curly parsley
25 g curly parsley
30 g curly parsley
35 g curly parsley
40 g curly parsley
45 g curly parsley
50 g curly parsley
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About this recipe
This comes highly recommended. The crunchy nuts with mustard make a blissful combination with the buttery soft pointed cabbage.
You can read the full recipe on page 116 from Echt Eten
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