Nutmeg Stars on Red Cabbage

Nutmeg stars:

Add salt, milk, water and nutmeg (freshly grated) to a frying pan and bring to a boil. Reduce the temperature and add the semolina. Cook on low heat for ten minutes, stirring continuously. Remove the pan from the stove. Add the egg yolks and half of the Parmesan to the semolina. Stir vigorously until egg yolks and quantity are completely mixed. Line a baking sheet with parchment paper and spread the semolina mixture on it to a thickness of 1 cm. Stand for 1 1/2 hours (or overnight).

Preheat the oven to 220 degrees. Grease a large baking dish with butter. Using a cookie cutter, cut out as many stars as possible from the cooled semolina. Place the overcooked unfermented steps at the beginning in the mold and spread the stars evenly over them, brick by brick. Sprinkle with the remaining parmesan. The butter in flakes over it form. Bake in the center of the oven for 10 to 15 minutes until golden.

Prepare: Grilling mixture can be prepared the day before.

Red cabbage:

Remove outermost tough leaves from cabbage. Cut head in half and cut away as much of the stem as possible. Cut cabbage into tender strips. Halve the onion and cut into slices. Sauté in hot oil for 5 to 7 minutes, turning frequently.

Halve 3/4 of the kumquats and cut into thin slices (remove seeds), or possibly quarter the orange and cut 3/4 into very fine slices. Mix together with the coh

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