2 x Wheaty Seitan Medaillons
2 x Wheaty THE Bratwurst
2 x Wheaty Mini-Herby
700 g white cabbage
2 carrots
1 clove of garlic
1 onions
1 ½ tbsp sunflower oil
2 tbsp sugar
200 ml Riesling
300 ml vegetable stock
1 bay leaf, 6 juniper berries, 2 cloves
salt and pepper
7 waxy potatoes
1 ½ tbsp caraway
2 sour apples (type: Boskoop)
1 tsp mayoran, de-stemmed
1 tbsp sliced almonds
1 pine tree twigs

Alpine hut platter with fried "meat"

Cut the cabbage in quarters, remove the stalk and then slice into fine strips. Wash and briefly blanch in seething water. Drain thoroughly.

Peel the carrots and cut into strips. Peel the garlic and chop up. Peel the onion and cut into small cubes. Then steam everything in sunflower oil and then lightly caramelize with sugar. Deglaze with white wine and pour in the vegetable stock. Let it boil. Add the herbs and let the food cook again for about 25-30 minutes. The cabbage should still have a little bite to it. Remove the herbs and season with salt and pepper.

Wash the potatoes and slice into columns. Place on some oiled baking paper (on a baking tray), lightly salt and sprinkle with caraway. Bake for 20 minutes at 180-200°C.

Wash the apples and remove the core of the apple. Then cut into quarters. Briefly fry both sides (together with the sliced almonds). Then sprinkle some mayoran over it.

Fry the "meat" on a grill or in a pan. Place the carrot & cabbage mix on the centre of the platter (together with the sausages / steaks), the potatoes (with caraway) and the apple columns. Garnish with a pine tree twig.