Red cabbage salad with goat cheese and thyme honey

Ingredients for 6 servings:

• 500 g red cabbage
• 1 apple
• 1 onion(s)
• 3 tbsp raisins
• 1 roll(s) of soft goat cheese, approx. 200 g
• 2 handfuls of almonds, sliced ​​or slivered
• 50 ml apple juice
• 3 tbsp apple cider vinegar
• 1 tbsp oil for frying
• 2 tsp sugar
• 1 tsp salt for kneading the cabbage
• ½ tsp cinnamon
• n. B. Pepper, freshly ground
• 1 pinch(s) cardamom powder
• ½ tsp coriander powder
• 1 pinch(s) nutmeg, grated
• salt and pepper
• Sugar
• 3 sprigs of thyme leaves
• 6 tbsp honey

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Christmassy

Quarter the red cabbage, trim, remove the stalk, and finely grate it. Then knead it thoroughly with your hands for about three minutes with 1 teaspoon of salt. It’s best to wear disposable gloves, as it stains heavily. Finely dice the onion and fry it in a little oil. Peel, core, and roughly dice the apple, then add it to the onion along with the raisins and sauté briefly. Add the apple juice and vinegar. Add the spices, except for the thyme, and simmer over low heat for about five minutes. Pour over the red cabbage and mix well. Let stand at room temperature for a few minutes and season again to taste. Toast the almonds in a non-stick pan until they brown, then set aside. Cut the goat cheese into slices about 1 cm thick. Melt six slices in a pan with a little oil over low heat. As soon as the cheese begins to soften, turn it over. Drizzle a tablespoon of honey with a few thyme leaves on each slice of goat cheese and let it sit in the pan for about another minute. Be careful: the cheese shouldn’t completely run through the pan and should still retain its shape. Serve the red cabbage salad on plates and place two slices of warm goat cheese on each plate, then sprinkle the flaked almonds over the salad. The 6 servings are based on a side or appetizer salad.