Red cabbage schnitzel

Ingredients for 4 servings:

• 1 small head of red cabbage (approx. 500 – 700 g)
• 2 garlic cloves
• 1 organic lemon(s)
• 4 tbsp olive oil
• 150 g goat cheese (goat cheese slices taste best)
• 75 g walnuts
• Honey
• salt and pepper
• 4 tbsp balsamic vinegar
• Thyme, fresh or dried

Instructions

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

simple, vegetarian

Cut the red cabbage into approximately 2-3 cm thick slices. Line a baking sheet with parchment paper and place the slices on top. Puree the garlic cloves with thyme and oil in a blender, season with salt and pepper. Squeeze the lemon and mix about 4 tablespoons of the juice with the oil and spice mixture. Brush the red cabbage slices with the marinade and let stand for about 30 minutes. Preheat the oven to 170°C (fan oven). Bake the red cabbage slices for 25 minutes. Roughly chop the walnuts, crumble the goat cheese, sprinkle both over the red cabbage slices, drizzle with honey, and bake for another 5 minutes, until the goat cheese melts/browns. Drizzle with balsamic vinegar to serve—good quality goes a long way here. Can be eaten as an appetizer or as a main course with dumplings and sauce.