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–+ servings

Cream cheese with fermented red cabbage & dill

Timeless enjoyment in a modern interpretation: Cream cheese gets new depth and freshness from sour, spicy fermented red cabbage and fresh dill. The combination combines creamy and crisp texture, mild and slightly sour aromas, rounded off by fine herbal nuances. Ideal on fresh bread, as a refined appetizer or as a stylish snack for wine tasting - a highlight on every table, especially with mineral-fresh Chardonnays.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Fermentation time at least 24 hours 1 day
Total Time 1 day 40 minutes
Course Appetizer, Main course, Plate, Snack
Cuisine French, Fusion, modern, vegetarian
Servings 2 Persons
Calories 320 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Bowl
  • 1 Mason jar for fermentation
  • 1 Platter

Ingredients
  

For the cheese base

  • 150 g Cream cheese nature
  • Salt flakes Pepper
  • 1 tsp lemon zest optional

For the fermented red cabbage

  • 120 g Red cabbage finely planed
  • 1 tsp sea salt
  • 1/2 tsp sugar
  • 100 Ml Water
  • 1 tbsp white wine vinegar
  • 1 tsp mustard seeds

For the garnish

  • 2 tbsp fresh dill minced
  • Black bread or baguette

Preparation
 

Fermenting red cabbage

  • Finely slice the red cabbage, knead with salt and sugar in a bowl, leave to infuse for 5 minutes.
  • Press the cabbage into a sterile jar, sprinkle with mustard seeds.
  • Mix the water and vinegar, pour onto the cabbage (all covered). Close the jar, ferment at room temperature for at least 24 hours.

Prepare cream cheese

  • Stir cream cheese until creamy, incorporate lemon zest if necessary and season with salt flakes and pepper.

Wreak

  • Spread the cream cheese on a plate or platter, cover with drained red cabbage.
  • Sprinkle with freshly chopped dill.

Recommended Accompaniments

  • Black bread or sourdough baguette
  • Radish salad with apple
  • Nut mix (walnut, pecan)

Nutritional values per portion

Calories: 320kcalCarbohydrates: 16gProtein: 14gFat: 21g
Keyword Chardonnay, Cream cheese, Dill, fermented red cabbage, Foodpairing, Wine accompaniment
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