Roasted Cabbage on Chicory Shuttle

Remove the stalk from the chicory, as it is very bitter, subsequently pick into beautiful leaves.

Mix the yogurt well with balsamic vinegar, horseradish cream, mustard vinegar and finely chopped chives, season with salt and freshly ground pepper. Cut the peppers into fine cubes and the mushrooms into fine slices, fold both into the dressing and fill in the chicory leaves.

Remove the outer leaves of the savoy cabbage until the heart remains. Sauté this in olive oil, cut into fine strips. But be careful: the cabbage must not lose its color.

Arrange the cabbage on large plates, then place the stuffed chicory shuttle on top of the cabbage.

Our tip: Fresh chives are much more aromatic than dried ones!

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