Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month October 2019

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare your meal yourself, it will be a pleasure for the teams of the Schick Restaurants to spoil you with culinary treats all around…

In October 2019 – a recipe by Gerasimos Kavalieris – chef of the decorated Restaurant “Das Schick”:



1 head pointed cabbage (approx. 600-800g) without stalk, cut into strips
40g butter
3-4 pcs carrots, (peeled & diced)
3 pcs shallots, (peeled & finely chopped)
1 clove of garlic, peeled, finely chopped
50g Chorizo Iberico, diced
50g white wine (Riesling)
250g cream
1 litre vegetable stock
Ground caraway
Grated nutmeg
salt, pepper from the mill


Glaze shallots, garlic, chorizo & carrots in a pot with butter, add pointed cabbage & sweat for further 5-10 minutes.

Add salt, pepper, caraway & freshly grated nutmeg seasoning, white wine & vegetable stock, cover and steam for 30 minutes until soft.

Add cream & mix with an immersion blender. Sieve if necessary & season to taste.

(Serve with grammel lard bread or pork belly.)

Good success!

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