Pointed Cabbage Wrap with Date and Strawberry Puree

Remove the peel from the potatoes and soften them in salted water.

Carefully remove 8 large leaves from the pointed cabbage, blanch them in a large pot of salted water, remove and drain.

Cut remaining pointed cabbage in half and remove the stem. Now cut cabbage into narrow strips. Peel and chop onion and sauté in a frying pan with 1 tbsp clarified butter. Add pointed cabbage strips and saute leisurely until golden brown. Add 150 ml whipping cream, season with salt and pepper and cook the whipping cream until creamy.

Remove the seeds from the dates. Fill 4 dates with the cream cheese. Chop the remaining dates.

Form the braised pointed cabbage on the blanched leaves and roll up into roulades.

Peel and chop the shallot and sauté in a frying pan with 1 tbsp. clarified butter, add the pointed cabbage roulades and fry until golden brown all over. Pour on vegetable soup and remaining whipping cream and cook a little bit, season strongly with salt and freshly ground pepper.

Drain the potatoes, add 2 tbsp butter and mash. Stir in the chopped dates, season with cumin and salt.

Wrap each of the stuffed dates in a spring roll dough sheet and fry in a frying pan with 3 tbsp clarified butter until golden brown.

Arrange pointed cabbage wraps and pour a little bit of sauce, add the date potato puree and place the stuffed date on top.

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