Sabine - hero at the stove
Coconut pumpkin soup with savoy cabbage and tofu
Appetizer for a Rheinhessen menu
Ingredients for 4 servings
Heat the oil in a large pot. Sauté the Laksa paste for 1 minute until it smells. Deglaze with the wine and cook briefly. Broth, coconut milk and fish sauce and bring to a boil. Add the potato cubes, cook gently and puree with the hand blender. Boil again and add the pumpkin and cook for about 12 minutes until the pulp is firm. Distribute vermicelli or mie noodles in soup bowls, which have been prepared in hot water, and pour over the soup. Then serve the roasted tofu, spring onions, coriander, chili and savoy cabbage leaves (see below) and serve hot.
Ingredients for 2 plates
Wash cabbage leaves and leave to dry. Then cut the leaves into pieces.
Put the oil, salt, pepper and mustard in a bowl and stir, then put the individual leaves in it and place on two baking sheets lined with baking paper. Bake for 45 minutes at 110 degrees. Allow to cool and nibble.
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