Roasted Quail with Cabbage Ragout

Roasted Quail with Cabbage Ragout

60 min
Medium
1 serv.
340 g / 1 serv.

Rating

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Description

Tender quail baked with honey and paprika, served with a hearty vegetable ragout with chickpeas.

  1. Soak the chickpeas in cold water for at least 4 hours, preferably overnight. Then boil until tender, about 40-50 minutes.
  2. Rub the quail with salt, dried garlic and paprika. Mix honey with 5 ml of sunflower oil and brush the carcass.
  3. Preheat the oven to 200°C. Place the quail on a baking sheet and roast for 25-30 minutes until golden brown.
  4. While the bird is roasting, slice the onion into half rings and the cabbage into thin strips.
  5. In the remaining oil, fry the onion until soft. Add the cabbage and simmer for 10 minutes.
  6. Puree the tomatoes. Add the boiled chickpeas, tomato paste, tomato puree and adjika to the cabbage. Season with salt and simmer everything together for another 10 minutes covered.
  7. Finely chop the parsley and cilantro, add to the finished ragout and stir.
  8. Place the vegetable ragout on a plate and top with the roasted quail.
276
81 kcal / 100 g
kcal
14.3 g
4.2 g / 100 g
Protein
27.3 g
8.0 g / 100 g
Carbohydrates
13.7 g
4.0 g / 100 g
Fats