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.

Ingredients

• 1 pointed or hispi cabbage
• 500 ml naturally cloudy apple juice
• 200 ml apple cider vinegar
• 100 g butter
• 100 g roasted buckwheat
• 1 Bund chives
• Prisen salt
• Prisen freshly ground black pepper

Steps

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.
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.
3. Slowly toast the buckwheat in a pan until golden brown. Finely chop the chives.
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.