Red Cabbage Wrap

The day before:

Cut leek into long, 1 cm wide strips. Cook briefly in water. Quench with cold water. Drain. Set aside.

Remove cabbage stalk. Cook cabbage in boiling water for 1-2 minutes. Lift out, rinse when cool. Peel off loose leaves.

Repeat process until 8-12 leaves are detached. Cut remaining cabbage into small pieces. Roast in half the butter for eight to ten min, turning. Extinguish with vinegar. Continue roasting briefly. Add compote, mix, season.

Rub cabbage leaves dry. Put roasted cabbage on top, roll up. Tie with leek strips. Put in a buttered dish to cool.

On the day of preparation: preheat stove to 160 °C. Put the rest of the butter on the wraps. Add a little water. Heat in the stove for about twenty minutes.

Our tip: Use high quality red wine for a particularly fine taste!

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