Directions

• Step 1 Cabbage & Beets:
  
  1) Fry off the heirloom carrots with skin on in a pot with oil and thyme, cover, and roast in the oven at 170°C for 45 minutes. Then store in some hay for a week.
  2) Slice the red cabbage and season with red wine, cranberries, salt, pepper, spices, and some cranberry vinegar, mix well and place in a bowl. Cover with cling film and weigh it down with a plate so that the cabbage is submerged in its own juice. Ferment for four days at room temperature in a dark place. Season to taste with sugar and salt after fermentation. 
  3) Wash the kale leaves, remove the stems and blanch until soft. Dry on some paper towel and then salt lightly to taste.
  4) Wash and lightly peel the celeriac. Whip the egg whites and mix with 100 g of salt. Pack the celeriac with this mixture and braise in the oven at 170°C for around two hours. Remove the salt and egg white crust and cut off four slices of the celeriac. Puree the remaining celeriac to a cream with a little soy milk.
  5) Poke a few holes in the white cabbage with a toothpick, then salt it, brush with some rapeseed oil and bake at 180°C for about an hour. When it looks burnt on the outside, wrap the cabbage in aluminium foil and set aside to cool.
  6) Clean the beetroot and place in a preserving jar. Bring sugar, stock, vinegar, and spices to the boil, pour over and steam at 99°C for one hour.
  7) Wash the Jerusalem artichoke and cook at 70°C in a covered pot with butter until soft.
  8) Lightly toast the rapeseeds in browned butter or rapeseed oil, then place on paper towel to drain and salt to taste.
  9) Cut white cabbage, Jerusalem artichoke, celeriac, heirloom carrots, kale, and red cabbage into the desired shape and roast lightly in browned butter before serving.
  
  Tip: The beetroot can be served cold or at room temperature.
• Step 2 Rapeseed Mayo
  
  1) Slowly combine the rest of the soy milk with the rapeseed oil in a blender, then season to taste with salt and lemon juice.
  
  To serve, arrange everything to your liking on a plate and garnish with the toasted rapeseeds, celery cream, rapeseed mayo, and fresh herbs. Add a final drizzle of some fermented red cabbage juice, and Bon appétit!