Cabbage with Apple Cider Vinegar & Chives
Roasted aromas from the grill meet fruity notes and fresh flavours – a creation by Sebastian Mattis from Fritz & Felix restaurant in Baden-Baden.
- Serves: 4 persons
Ingredients
- 1pointed or hispi cabbage
- 500ml naturally cloudy apple juice
- 200ml apple cider vinegar
- 100g butter
- 100g roasted buckwheat
- 1Bund chives
- Prisen salt
- Prisen freshly ground black pepper
Instructions
Step 1
Wash the pointed cabbage, wrap in aluminium foil and cook in the oven for approx. 1 hour at 160 °C until soft. Leave to cool. Then cut into quarters and roast slowly on the grill until the outer leaves are starting to char.Step 2
Meanwhile, slowly reduce the apple juice and cider vinegar by half in a saucepan, once reduced whisk in the butter using a hand blender, season with salt and pepper to taste.Step 3
Slowly toast the buckwheat in a pan until golden brown. Finely chop the chives.Step 4
To serve, place the quarters of roasted cabbage into a bowl, pour over the hot broth then sprinkle with the chives and roasted buckwheat.