Cheese schnitzel with stuffed red cabbage and leek

• 4 schnitzels
• 1 packet of Zwaluwgekwetter
(Raw milk cheese, alternatively
Camembert)
• 1 jar of fig and orange chutney
• a few dried figs
• 1 leek
• Salt pepper

For the stuffed red cabbage:
• 1 head of red cabbage
• 1 apple
• 1 handful of raisins
• 1 good piece of butter
• 1 tsp cinnamon
• Juice of 2 oranges

Preparation of red cabbage

Cut the apple into small cubes and mix with the raisins and cinnamon. Bring the orange juice to the boil and reduce to 50 ml. Wash the red cabbage, dry it and carefully cut out the stalk. Put the apple and raisin mixture into the opening created and pour the reduced orange juice over it. Add a good dollop of butter. Make a ring out of aluminum foil to support the red cabbage so that it stands firmly on the grill when grilling. Place in the indirect grill zone and grill for 1 ½ hours; the cabbage should be quite soft.

Preparation of cheese schnitzel and leek

Flatten the schnitzels a little and season with salt and pepper. Spread the chutney on one side. Cut the dried figs and cheese into slices and cover the schnitzels with them. Roll up the meat and secure with toothpicks. Grill the meat briefly on all sides to create a nice grill pattern. Then cook in the indirect grill zone for a further 15 minutes - the time depends on the thickness of the schnitzels. In the meantime, prepare the leek. To do this, cut the stalk in half and place it directly in the hot embers until the leek is completely black on the outside. Then remove the burnt parts and serve only the tender, softly cooked inner part with the meat and red cabbage.

FIRE&FOOD Issue 2-2016