A vibrant vegetarian salad with healthy and nutritious ingredients, including red cabbage, oranges, and sunflower oil, accompanied by a herb-cheese filled roulade.
Servings 4
Ingredients
For the cream cheese roulade:
- 1-1/4 cup of all purpose flour
- 1 cup milk
- 2 eggs
- 1 tbsp vegetable oil
- 1 dash salt
- 1/4 tsp grated nutmeg
- a little oil or butter to bake the roulade pancakes
- 1/4 cup cream cheese
- 1/4 cup herb cheese such as Boursin
For the salad:
- 1 jar Hengstenberg red cabbage 24 oz
- 3 oranges
- salt and pepper to taste
- 5 tbsp sunflower or grape seed oil
- 1 chicory as garnish
Instructions
For the cream cheese roulade:
- Sift the flour into a bowl and stir in milk and eggs. Mix in in oil, salt and nutmeg. Make four pancakes of roughly 9 in diameter and let cool.
- Stir together the sour cream, cream cheese and herb cheese. Spread this cheese mix onto the 4 pancakes. Roll the pancakes into roulades, wrap in plastic foil and cool in refrigerator.
For the salad:
- Wash oranges thoroughly. Grate the entire outer orange peel or carefully cut flakes of peel from the fruit.
- Cut the top and bottom from the oranges. Cut remaining skin from the oranges including white inner skin (pith). Cut individual rounds of peeled orange onto plates.
- Press remaining juice into a bowl. Season the fresh orange juice with salt and pepper. Carefully stir in sunflower or grape seed oil. Add drained red cabbage. Carefully fold in orange peel and round orange slices.
- Put portions of the red cabbage salad onto plates, garnish with chicory leaves. Cut the herb cheese mix roulade into one inch strips and add to the plate. Serve.
