Rheinhessen little things, © bushcooks kitchen© bushcooks kitchen

Dorothee - bushcooks kitchen

Rheinhessen little things

With fried black pudding, savoy cabbage roll, spicy pumpkin cubes and mustard espuma

Fried black pudding:

  • black pudding
  • Flour
  • butter
  • rapeseed oil

Slice the black pudding and dust with flour. Heat butter with rape seed oil in a pan and fry the blood sausage on both sides for a short time.

Savoy cabbage and potato Role:

  • 4 leaves of savoy cabbage
  • 500 gr. Potatoes
  • 150 gr. Cream
  • 1 shallot
  • butter
  • sea-salt
  • black pepper from the mill
  • nutmeg
  • chives

Blanch the savoy cabbage leaves in salted water and froth in ice water. Drain and cut off the lower, hard part with the broad stem. From this you can cut strips, sauté with some onion in butter and eat as a vegetable.

Steam the potatoes in salted water for about 20 to 25 minutes. Let evaporate and press through a potato press. Cut the shallot into fine cubes, sauté in a little butter and add to the potato mixture.

Season the cream with salt, pepper and nutmeg and stir well. This has the advantage that the potatoes are seasoned more evenly. Pour the cream to the potatoes and stir gently to join the mass. The gentler you do this, the looser it gets.

Lay out the savoy cabbage leaves and spread the potato mixture on top. Moisten hands with cold water and spread the potato mixture evenly over the savoy cabbage leaves. Place the chives in the middle and roll up the savoy cabbage leaves. Place the rolls on the seam and cut into pieces with the knife.

Hot pumpkin cubes:

  • 150 gr. Hokkaido pumpkin
  • 1/4 vanilla pod
  • 1 tbsp rapeseed oil
  • 150 ml vegetable broth
  • 1 tablespoon of wine jelly
  • 1 slice of stale white bread
  • 1 tbsp olive oil
  • 1 red chili peppers
  • 1 clove of garlic
  • 1 organic lime
  • sea-salt
  • pepper from the grinder


Cut the pumpkin into small cubes. Heat the rapeseed oil in a large pot. Then sauté the pumpkin pieces over a high heat for 2 minutes and then lightly salt them. Add the vegetable broth, add the vanilla pulp, the wine jelly and the pod skin. Cover the pot and cook the pumpkin over low heat for about 5 minutes.

Squeeze out the juice of the lime. Allow the pumpkin cubes to cool slightly and season with lime juice, salt and pepper. Cover it overnight in the fridge marinate. Make sure that all squash pieces are covered with the liquid.

Cut the dried white bread into fine cubes. Halve the chilli lengthways and scrape out the seeds, then cut into thin strips. Peel the garlic clove and finely dice. Heat the olive oil in a pan and fry the white bread cubes until crispy, add garlic and chilli towards the end of the roasting time and mix well. Remove the croutons and degrease on kitchen paper, salt immediately.

Put the pumpkin cubes on a toothpick and toss in the bread crumbs.

Mustard Espuma:

  • 2 1/2 tbsp medium hot mustard
  • 75 ml of cream
  • 50 ml apple juice
  • 2 pinches of sea salt
  • 1 pinch of sugar

Mix all ingredients well and pass through a sieve. Pour into a 250 ml capacity iSi bottle and screw in one capsule. Shake the bottle very vigorously. The Espuma can be used after a short time. Put in the fridge until ready to serve and put the bottle down. Shake the Espuma again to serve and spray on. If it sticks to the bottom of the bottle, run some hot water over the bottle and shake vigorously.

Source: blog post bushcooks kitchen

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de