2 Days – Red Cabbage
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 d 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head red cabbage, (red cabbage)
- 1 large apple
- 0.5 ½ lemon (s), juice and some zest
- 8 tablespoon vinegar
- 1 pinch (s) salt
- 2 tablespoon sugar
- 1 large onion (s)
- 50 g lard (oose)
- 1 tablespoon jelly, black currant jelly
- 1 stick cinnamon, (possibly also two)
- 250 ml red wine
- salt and pepper
- Nutmeg, grated
- clove possibly (s)
Print Recipe
Pin Recipe Instructions
- Cut the red cabbage into fine strips. Roughly grind the peeled and pitted apple and mix with the cut red cabbage, lemon juice, 6 tablespoons of vinegar, salt and a tablespoon of sugar. Cover and leave to stand in the refrigerator for 24 hours.
- The next day, cut the peeled onions into fine strips. Let the (geese) lard get hot. Caramelize a tablespoon of sugar (or turnip greens), deglaze with 2 tablespoons of vinegar, sauté the onion strips and add the marinated red cabbage, red currant jelly, cinnamon stick (s), red wine, the remaining sugar, salt and pepper.
- Cook in a closed pot in the oven at 175 degrees Celsius for about 30 minutes. (You can also cook on the platter as usual.) Remove the cinnamon stick (s) before serving.
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