White cabbage tagliatelle, mashed red cabbage, hazelnut, crusts of pumpernickel bread, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 small red cabbage
  • 1 small white cabbage
  • 1 kg soft boiling potato
  • 2 cloves of peeled garlic
  • 2 slices of pumpernickel bread
  • Bay leaf Verstegen
  • Roasted hazelnuts
  • Cup of Lupine Cress - Koppert Cress
  • Butter
  • Mace powder Verstegen
  • Black pepper Verstegen
  • Coarse sea salt Verstegen


Red cabbage:

  • Chop red cabbage and garlic finely. Stew with a knob of butter without coloring.
  • Peel potatoes, cut into pieces and wash.
  • Add potato and bay leaf to the red cabbage and moisten with water to 2/3.
  • Season everything with mace, sea salt and black pepper. Cook together under the lid until the potato is cooked. Drain some cooking water, not all.
  • Remove bay leaf and stir the mash until well blended.

White cabbage:

  • Remove the outer leaves and wash the cabbage. Then cut the white cabbage into strips of about 1 cm, a handful per person.
  • Stir fry this until crispy in a little butter and season firmly with pepper and sea salt. Add some water and stir well. Color slightly.


  • Cut the slices of pumpernickel in the middle and then into equal bars.
  • Fry these in the pan until they are slightly crispy.

To finish off:

  • Spoon a sturdy scoop of warm mash into the center of each plate. Divide some stir-fried white cabbage ribbons over this.
  • Spoon some butter from the pan around each preparation.
  • Finish with the pumpernickel crusts, the Lupine Cress and some broken hazelnut.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild White Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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