Summary

Ingredients

• 1 kg red cabbage
• 1 apple, sour
• salt
• 100 ml vinegar (red wine vinegar)
• 1 small onion (s), finely chopped
• 1 bay leaf
• 2 carnation (s)
• 2 teaspoons powdered sugar
• 200 ml red wine
• 125 ml broth
• 2 tablespoon cranberries
• 1 piece (s) cinnamon
• 3 medium plum (s) (also from the jar)
• 20 g chocolate, bitter
• sugar

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Instructions

1. Slice the red cabbage into fine strips. Finely grate the apple. Mix the cabbage with the apple, a little salt and the red wine vinegar and marinate for about 1 hour.
2. Caramelize the powdered sugar in a saucepan over medium heat. Add the red cabbage and the liquid created by the marinade and sauté briefly. Add red wine, broth, onion, bay leaf and clove and simmer over a mild heat for about 1.5 hours until soft. After 1 hour, mix the piece of cinnamon bark, the cranberries and the chopped plums into the red cabbage. Just before serving, remove the cinnamon, cloves and bay leaf and melt 20 g dark chocolate in the red cabbage. Add salt and sugar to taste.
3. Red cabbage tastes particularly good if you cook it the day before and then warm it up.