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Pointed Cabbage with Apple Cider Vinegar & Chives

Pointed Cabbage with Apple Cider Vinegar & Chives
© Sebastian Mattis
Home Food & Drinks Recipes Cooking Cabbage with Apple Cider Vinegar & Chives

Cabbage with Apple Cider Vinegar & Chives

Vegetarian

Roasted aromas from the grill meet fruity notes and fresh flavours – a creation by Sebastian Mattis from Fritz & Felix restaurant in Baden-Baden.

Sebastian Mattis

Ingredients (4 servings)
1 pointed or hispi cabbage
500 ml naturally cloudy apple juice
200 ml apple cider vinegar
100 g butter
100 g roasted buckwheat
1 bunch chives
pinch(es) salt
pinch(es) freshly ground black pepper
  • 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.
  • 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.
  • Slowly toast the buckwheat in a pan until golden brown. Finely chop the chives.
  • To serve, place the quarters of roasted cabbage into a bowl, pour over the hot broth then sprinkle with the chives and roasted buckwheat.
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