Green Gyoza on a Spiced Cabbage Bed (Fusion Sauerkraut Bowl)

Ingredients for 100 portions:

• 500 pcs Yumbau Green Gyoza (frozen)
• 12 kg pointed cabbage or white cabbage, finely shredded
• 3 kg carrots, grated
• 500 ml apple cider vinegar
• 200 ml sunflower oil
• 150 g sugar
• Caraway, salt, pepper
• 2 kg beetroot (pre-cooked, vacuum-packed), cut into strips

Preparation:

1. Knead cabbage with salt, add carrots, vinegar, oil, sugar and caraway, leave to marinate for at least 1 hour.
2. Marinate beetroot strips separately (vinegar, salt, a little sugar).
3. Steam or pan-fry gyoza.
4. Arrange cabbage as a base in bowls, use beetroot strips as a colour accent, place gyoza on top.

Tip: Beetroot from Germany is affordable, regional and seasonally available – and provides a striking visual contrast to the green gyoza on the plate.