Summary

Ingredients

• 0.5 ½ red cabbage
• 350 g sweet potato (s)
• 300 g veetable broth
• 2 teaspoons, heaped caraway seeds, whole
• 0.5 ½ onion (s)
• 1 blood orange (s)
• 1 tablespoon currant jam or currant jelly
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• 2 juniper berries
• salt and pepper
• nutmeg
• Herbal pepper for the potatoes
• olive oil

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Instructions

1. Remove the red cabbage from the stalk and cut into fine strips. Cut the onion into fine cubes. Peel the sweet potatoes and cut into smaller cubes.
2. Put the potato cubes in a wide baking dish and mix with herbal pepper and olive oil.
3. For the red cabbage, heat some olive oil in a suitable saucepan and first steam the onion cubes until translucent. Then add the red cabbage strips and immediately add the vinegar. Stir and sauté with the onions for a few minutes. Now add caraway seeds, bay leaf, juniper berries, pepper and nutmeg, fill up with the vegetable stock and slowly simmer the vegetables covered for about 30 minutes until soft.
4. In the meantime, preheat the oven to 200 ° C fan oven.
5. After about 15 minutes of cooking the cabbage, you can put the sweet potato cubes in the preheated oven and bake for about 30-35 minutes.
6. After 30 minutes of cooking time for the cabbage, add the juice of a blood orange (with pulp) and the currant jam, season to taste again and let the cabbage simmer for another 15 minutes. Season with salt at the very end.
7. When the potato cubes are done, remove them and also only add salt now.
8. Pour the finished red cabbage into deep plates, place the sweet potato cubes on top and serve.