Cut the cabbage in quarters, remove the stalk and then slice into fine strips. Wash and briefly blanch in seething water. Drain thoroughly.

Peel the carrots and cut into strips. Peel the garlic and chop up. Peel the onion and cut into small cubes. Then steam everything in sunflower oil and then lightly caramelize with sugar. Deglaze with white wine and pour in the vegetable stock. Let it boil. Add the herbs and let the food cook again for about 25-30 minutes. The cabbage should still have a little bite to it. Remove the herbs and season with salt and pepper.

Wash the potatoes and slice into columns. Place on some oiled baking paper (on a baking tray), lightly salt and sprinkle with caraway. Bake for 20 minutes at 180-200°C.

Wash the apples and remove the core of the apple. Then cut into quarters. Briefly fry both sides (together with the sliced almonds). Then sprinkle some mayoran over it.

Fry the “meat” on a grill or in a pan. Place the carrot & cabbage mix on the centre of the platter (together with the sausages / steaks), the potatoes (with caraway) and the apple columns. Garnish with a pine tree twig.