Vive las verduras

Cabbage: an interpretation of a little-loved vegetable

Jörg Sackmann, from the Sackmann restaurant in Baiesbronn (Germany)

Jörg Sackmann offered his interpretation of cabbage, a vegetable that has little prestige and yet a long-standing tradition in Central European cooking, where it is an essential ingredient in many dishes, including sauerkraut, though Jörg’s concept is radically different in that he presented cabbage as an ingredient of some sophisticated spring rolls. This is not the only use he makes of cabbage in his restaurant, as it is also included in sauces or fried, as crisps. Another original feature is his use of eucalyptus bark in which he wraps food to impregnate it with its perfume, even burning it to make the transfer of aromas even more intense.

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