Red cabbage bruschetta with Camembert and cranberries

Ingredients for 4 servings:

• 400 g red cabbage
• ½ tsp thyme, dried
• 1 tbsp herb vinegar
• 5 tbsp cranberry jam
• 1 tbsp walnut oil
• 3 tbsp vegetable broth, liquid
• 10 g walnut kernels
• salt and pepper
• 4 large slices of bread (nut bread)
• 150g Camembert(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the tough outer leaves of the red cabbage, cut out the stalk, and cut the cabbage into very thin strips. Season with salt and pepper and mash vigorously with a potato masher or your hands. Mix the thyme, vinegar, 4 tablespoons of cranberry jam, walnut oil, and stock together well, heat in a saucepan, and immediately pour over the red cabbage strips. Mash or knead the red cabbage vigorously again. Roughly chop the walnuts and lightly toast them in a dry pan. Toast the bread in the toaster. When the toast is done, spread the red cabbage on the slices of bread. Cut the Camembert into thin slices and place on top. Then add the walnuts and a dollop of the remaining cranberry jam.