Rösti on Split Pea Purée with Red Cabbage
In short: A crisp rösti on a split pea purée cooked in bay-leaf broth, with raw red cabbage dressed in vinegar and caraway. A Swiss classic, fully plant-based.
Serves: 4. 65 minutes.
Patata, Cavolo rosso, Cipolla, Carota, Porro, Alloro, Cumino dei prati (carvi)
Ingredients
- 240 g dried split peas
- 100 g onion (1 piece)
- 100 g carrot (1 piece)
- 700 g celery-free vegetable broth (Milo's recipe: carrot, onion, leek, bay leaf), lightly salted
- 0.4 g bay leaf (2 leaves)
- 600 g waxy potatoes
- 300 g red cabbage
- 20 g apple cider vinegar
- 35 g rapeseed oil (20 g for the rösti, 15 g for the cabbage)
- 2 g caraway seeds
- 3 g salt
- 1 g black pepper
Premium recipe: the step-by-step method is for subscribers.
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In season now · Seasonal recipes
Updated on 26 October 2026