Champignon Carpaccio with Savoy Cabbage

Ingredients

• 700 g savoy cabbage
• 2 slices whole grain bread
• 1 EL Butter
• 200 g mushrooms
• 1 TL maple syrup
• 3 EL fruit vinegar
• Salt
• Pepper
• 0.25 TL cumin
• 6 EL sunflower oil
• 2 carrots

Instructions

1. 1.

   Cut the bread into small cubes, heat the butter in a pan and fry the bread cubes until crisp; let cool. Quarter the savoy cabbage, wash it, and boil in salted water for 10 minutes. Clean the mushrooms and slice them thinly. Mix salt, maple syrup, and vinegar together.

2. 2.

   Stir in pepper and cumin, then add the oil. Wash, peel, and cut the carrots into fine strips. Drain the cabbage and cut it into strips while still hot. Arrange on four plates. Garnish each portion with carrot strips, arrange mushrooms around the cabbage, drizzle with the dressing, and sprinkle with bread cubes.