Cabbage canapé

Cabbage – known as a local superfood – is combined with classic ingredients such as caraway and apple. Other ingredients that go particularly well with red cabbage are honey and cinnamon.

Shred the cabbage as finely as possible and mix with the other ingredients.

To prevent the bread from becoming soggy, use only a little dressing for the salads. Leave the salads to stand overnight so that they can marinate properly.

Mayonnaise is deliberately omitted to offer a lighter alternative to the classic celery salad with mayonnaise.

To make the butter spread, beat the butter at room temperature with the salt until fluffy. Add the liquids gradually and finally add the mustard.

Spread the butter on the smørrebrød slices to protect them from the vegetable juice. The dark smørrebrød goes very well with the rustic toppings.

Hummus can also be used for a lactose-free version.

Use an ice cream scoop (4 cm Ø) to portion two balls of white and red cabbage salad onto each piece of bread. This version can also be made à la minute, as the topping does not need to be spread.

Moisten the almonds with the syrup and place on a tray. Sprinkle with salt and roast the almonds at 150°C for about 25 minutes until golden brown.

Garnish with 5 salted almonds and a pea sprout.