Balsamic – Lingonberry – Red Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.4 kg red cabbage
- 2 large pear (s), ripe
- 150 g cranberries, (on the lass)
- 1 ½ teaspoon clove powder
- 250 g onion (s), red
- 40 g lard, (oose lard)
- 3 tablespoon sugar, brown
- 1 bay leaf
- 1 stick cinnamon, small
- salt
- 500 ml wine, red, (dry)
- 125 ml port wine, (Ruby)
- possibly cornstarch
- 4 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Remove the outer, withered leaves from the red cabbage. Slice the cabbage into very fine strips. Peel 1 pear and grate on the coarse side of the vegetable grater to make the cabbage. Knead everything well with 2 tablespoons of balsamic vinegar, 4 tablespoons of cranberries and clove powder. Cover and marinate in the refrigerator overnight.
- Cut the onions into thin slices and sauté them vigorously in the lard over a high heat. Mix in the sugar, bay leaf and cinnamon and let it caramelize briefly.
- Add 2 tablespoon balsamic vinegar. Mix in the cabbage, season with salt, add 250 ml of red wine and the port. Cover and simmer over a mild heat for 70-80 minutes.
- After about 40 minutes, peel the second pear and grate it on the coarse side of the vegetable grater to make the cabbage. Mix in the rest of the cranberries and wine. Stir more often towards the end of the cooking time. Season and thicken with cold-mixed cornstarch, if you like.
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