3rd place bowl happiness
For the celery puree:
For the goat cheese cream:
For the glazed grapes
also needed: zip bag
Preheat the oven to 180 degrees top / bottom heat. Chop parsley. Pick grapes and wash.
Quarter the pointed cabbage and place it on a baking tray lined with baking paper. Season with smoked salt, drizzle a little oil and, depending on the size of the cabbage pieces, cook on a medium rail for about 20 minutes. Towards the end of the cabbage season, rub some mountain cheese on the pieces of coal (optional, gives a tasty touch) and switch on the grill in the oven.
While the cabbage is in the oven, place the celery cubes in plenty of salted water and cook gently. Once the celery cubes are cooked, add about 50 ml of cooking water and a piece of butter to the blender and puree until smooth. Season with salt, pepper and apple cider vinegar.
For the goat cheese cream, stir the goat's cheese with water until smooth and pour into a sachet. Alternatively, you can just like me use a small Zipbeutel. Simply fill the bag with dr cream, cut off a corner and use as a splash bag
To serve, place the celery puree on two deep plates. Spread the goat cheese cream in strips on the puree and, depending on the gusto, add 1-2 tablespoons of grapeseed oil to the puree. Put the stewed cabbage a bit on the two plates and, if necessary, slice some cheese onto a cabbage.
Swirl the grapes briefly with a little oil in the hot pan and deglaze with a little cider vinegar and honey. Distribute on the plates. Garnish with parsley and serve, for example, a glass of Blanc de Noir. Voila!
Source: Blog article Schüsselglück