{"id":7817,"date":"2017-03-29T11:04:56","date_gmt":"2017-03-29T09:04:56","guid":{"rendered":"http:\/\/my-greenstyle.com\/?p=7817\/"},"modified":"2017-03-29T11:06:55","modified_gmt":"2017-03-29T09:06:55","slug":"bowl-stories-rezept-mit-gruenkohl","status":"publish","type":"post","link":"https:\/\/my-greenstyle.com\/en\/bowl-stories-rezept-mit-gruenkohl\/","title":{"rendered":"Bowl Stories – Recipe with green cabbage"},"content":{"rendered":"

Who actually said that you should always eat from the plate<\/strong>? Okay, among other things was probably me. Because when I recall how often I preached to my daughters<\/strong> in the past years, they please please, please eat from the plate … But from now on, the food comes – Bowl Stories<\/strong>, thank you – in a bowl<\/strong> on the table! And suddenly I do not have to tell anyone to eat from his plate. It can be eaten from the bowl!<\/p>\n

The idea is just as simple as ingenious – Bowl Stories <\/div><\/div><\/span><\/h4>\n

Because: I’ve discovered the fantastic cookbook<\/strong> Bowl Stories and asked myself why I did not get the idea to give my girls – and, of course, me – the food in lovely little bowls<\/strong>. This looks very pretty<\/strong>, is much more practical<\/strong> and, above all, a wonderful change<\/strong>. And then I went through the lovingly photographed cookbook with all the wonderful, delicious and uncomplicated Soulfood recipes<\/strong> over and over again. With the desire to cook everything immediately.<\/p>\n

Good for connoisseurs: Rasberry gazpacho & Olive sticks, Chili sin Carne, Wild Garlic tagliatelle <\/div><\/div><\/span><\/h4>\n

Of course, I have not tried<\/strong> everything yet, but I have already introduced a lot to the family<\/strong>. Now all want to eat a) from bowls and b) try all other dishes<\/strong>.<\/p>\n

Hmmm, how delicious: beetroot risotto, Asia-Carbonara and milk rice & butter cracked snow <\/div><\/div><\/span><\/h4>\n

It is clear that something fantastic must come out when two passionate foodies<\/strong> get together. Ben, chief patron of the Grand Hyatt Berlin and viola, former marketing manager, have not only published the cookbook<\/strong> Bowl Stories – on bowlstories.com<\/a> they also blog<\/strong> together.<\/p>\n

Green cabbage recipe from Bowl Stories<\/h2>\n

For seasonal reasons<\/strong> (this is also the writer of Bowl Stories at heart) – soon it is too late – so I now imagine the green cabbage<\/strong>. The recipe is for two people<\/strong>. I have doubled all the recipe data for my family of four. And the rest I eaten with great enthusiasm<\/strong> the next day in the office<\/strong> – under the envious<\/strong> glances of the colleagues.<\/p>\n

Ingredients<\/h3>\n

Onions<\/strong><\/p>\n

\u00bd red onion
\n2 teapoons of apple cider
\n2 bay leaves
\n5 Pimento grains
\nSalt, Sugar<\/p>\n

Cabbage<\/strong><\/p>\n

100 g cauliflower
\n100 g of green cabbage
\nVegetable oil
\n10 g of butter
\n1 teaspoon Tahin (Sesampaste)
\n\u00bd teaspoon curry powder
\nChiliflakes
\nSalt, pepper, sugar<\/p>\n

To serve<\/strong><\/p>\n

Roasted sesame seeds and 80 g of blue cheese<\/p>\n

Preparation<\/strong><\/h3>\n

Onions<\/strong><\/p>\n

    \n
  1. Peel the onions and cut into the slits<\/li>\n
  2. In a saucepan, boil 60 ml of water with vinegar, bay leaf, allspice, salt and sugar to taste. Add onions and simmer over low heat for 5 minutes.<\/li>\n<\/ol>\n

    Cabbage<\/strong><\/p>\n

      \n
    1. Wash both cabbages, then divide the cauliflower into small florets. Heat some oil in a frying pan and saut\u00e9 the roasts in it.<\/li>\n
    2. Add butter, tahin, curry powder and chiliflakes to taste and season the cauliflower with some salt, pepper and sugar. Remove.<\/li>\n
    3. Boil in a pot of water with salt and sugar. Blanch the cabbages for 30 sec. Remove and stir briefly in the pan with the cauliflower.<\/li>\n<\/ol>\n

      Serve<\/h3>\n

      Arrange the cauliflower, green cabbage and onions in two bowls. Sprinkle with sesame and crumble the cheese roughly.<\/p>\n

      Sounds delicious<\/strong>? Is impertinently delicious<\/strong>! My tip: Absolutely cook<\/strong>! I wish you a good appetite<\/strong> and can only recommend the book to a fixed place in your foodie library<\/strong>.<\/p>\n

      All recipes are available in Bowl Stories by Ben Donath and Viola Molzen (teNeues), 19.90 Euro. Order here<\/a><\/p>\n

      Need some inspiration? Here is a delicious insight into the Bowl Stories:<\/h3>\n