Ingredients
- 6 red endives
- ½ red cabbage
- 2 apples Granny Smith
- 1 bunch of flat-leaf parsley
- a handful of apple blossom flowers
- 100 g parmesan cheese in chunks
- 100 g pumpkin seeds
- fine salt & pepper
- olive oil
- For the pickles
- 100 g sugar
- 200 g of vinegar
- 300 g water
- 4 cardamom seeds
- 1 bay leaf
- For the candied cabbage
- 1 l apple juice
- 1 pinch of cinnamon
- For the sauce
- 1 lemon
- 1 tbsp tamari sauce
- 1 tbsp honey
- 1 cm of ginger
- olive oil
Instructions
1. Mince the red cabbage and prepare it in three ways: one left natural, the second pickled, and the third candied (see below). To make the pickles, bring the ingredients together to a boil, then pour hot over the cabbage and allow to macerate. To candy the cabbage, cook it with apple juice, cinna- mon and let it crystalize.
2. Separate the endive leaves and set aside.
3. Prepare the tamari sauce. Mix a tablespoon of honey, tamari sauce, lemon juice, and grated fresh ginger. Emul- sify with olive oil. Season with salt and pepper.
4. Dry roast the pumpkin seeds in a frying pan.
5. Mix the three cabbages, add the julienned green ap- ples and flat parsley and season with tamari sauce. Fill the endive leaves with the mixed cabbage, apple blossom flowers, pumpkin seeds and some parmesan cheese grating.
Recipe : René Mathieu & Team