Braised pointed cabbage with bean purée | Recipe | V-ZUG Thailand

Ingredients

• 2 tbsp olive oil
• 1 kg pointed cabbage
• ½ tsp salt
• ½ tsp chilli flakes
• 50 ml white balsamic vinegar
• 150 ml vegetable bouillon
• 2 sprigs of rosemary
• 200 g red grapes
• 1 tbsp olive oil
• 1 shallot
• 1 clove of garlic
• 800 g tinned white beans
• 1 sprig of rosemary
• Some pepper
• 50 g panko breadcrumbs or breadcrumbs
• 50 g hazelnuts
• Some fleur de sel
• Some chilli flakes