Mushroom Carpaccio with Cabbage
Cut bread into small cubes, heat butter in a pan, fry bread cubes until crispy and allow to cool. Rinse cabbage, remove outer leaves, trip and cook for 10 minutes in a pot of boiling salted water. Brush mushrooms with a paper towel and thinly slice. Mix maple syrup in a bowl and vinegar and season with salt, pepper and cumin.
Gradually add oil to the bowl and whisk. Rinse carrots, peel and cut into fine strips. Drain cabbage and cut into strips while still hot. Divide cabbage between four plates. Cover each serving with strips of carrot and mushrooms, drizzle with vinaigrette and add croutons. Serve immediately.