Red cabbage and apple tart with cranberry foam

Ingredients (serves 4)

• 500 g red cabbage • 50 g wine vinegar • 100 ml dark red wine • salt and pepper • 300 g Golden Delicious or Royal Gala • 50 g tempura flour • oil for frying

For the presentation

• 50 g cranberry jelly • 50 g cream • salt • herbs to taste


Finely chop the red cabbage.
Reduce the volume of vinegar and red wine by half in a saucepan over medium heat, then add hot to the red cabbage. Season with salt and pepper and set aside for about an hour.
Quarter, core and thinly slice the whole apples, leaving the peel on. Season with salt and pepper.
Dip the apple slices in the tempura flour and fry in hot fat, then wipe the excess fat on kitchen paper.


Arrange alternating layers of apples and red cabbage on the plates in a ring-shaped mould. Set aside a little red cabbage for the garnish. Remove the ring carefully.
Use a hand blender to whip up a foam with cranberry jelly and cream, season with a little salt and arrange around the tart.
Garnish with red cabbage and herbs.