Coupe Set
Pointed cabbage and dill tartare
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300 g pointed cabbage (roughly chopped)
1 g salt
1 g dill
10 g poppy seed oil
5 g apple balsamic vinegar
0.25 g pepper
Recipe preparation
(1) Roughly chop the pointed cabbage and place in a pacotizing® beaker with the remaining ingredients.
(2) Cut once with the Coupe Set knife at normal pressure.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no