Many thanks to Edith Gätjen for the recipe.
Wash and finely chop the red cabbage. Add ½ tsp salt and knead. Leave to stand for a while.
Finely slice the onion and sauté.
Deglaze with apple juice, add honey and simmer.
Remove from the heat and add the apple vinegar. Season with salt and pepper.
Stir in 3 tbsp rapeseed oil and mix with the cabbage.
Mash the avocados with lemon juice and herb salt.
Wash and slice the tomatoes.
Cut the feta.
Bake the pita breads.
Fill with feta, tomatoes, cabbage and put avocado puree on top.