Zubereitung
60 Minuten
Ingredients
4 Portions
4
large, waxy potatoes
30
ml
sunflower oil
some
salt
For the filling:
some
salt and pepper
200
g
fresh red cabbage
200
g
brown mushrooms
2
package(s)
Petrella Herbs (125 g)
30
g
walnuts, finely chopped
This is how it's done:
- Preheat the oven to 180°C (upper/lower heat).
- Wash the potatoes thoroughly, dry them, brush them all over with sunflower oil, and season with salt. Arrange the potatoes on a baking sheet lined with parchment paper and bake in the lower third of the oven for about 45–55 minutes.
- For the filling, cut or slice the red cabbage into very fine, thin, short strips and knead with a little salt. Clean the mushrooms, quarter them, and sauté in a pan with a little sunflower oil over medium heat; season with salt and pepper at the end.
- Cut a slit in the top of the cooked potatoes, press them open, season with a little salt, and fill with Petrella herbs. Top with the red cabbage and sautéed mushrooms, sprinkle with walnut pieces, and serve.
Our products
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We process fresh ingredients from nature, such as fresh chives or fresh peppers, every day and mix them into our delicious Petrella.
