Summary

Ingredients

• 1 kg red cabbage, cut into fine strips
• 2 onion (s), finely diced
• 3 apples
• 2 mandarins, add the juice
• 1 tablespoon cinnamon, (cassia cinnamon)
• 2 bay leaves
• 6 tablespoon vinegar, (sherry vinegar)
• 6 tablespoon sugar
• 100 ml red wine
• 2 carnation (s)
• 2 tablespoon clarified butter
• Salt and pepper

Print Recipe Pin Recipe

Instructions

1. Fry the red cabbage and onions in clarified butter in a large saucepan, stirring occasionally.
2. Core 2 of the apples and coarsely grate with the skin, cut one apple with the skin into large pieces. Then pour 2 tablespoons of sherry vinegar over it and mix.
3. Pour the apples, mandarin juice, sugar, cinnamon, red wine, bay leaves and cloves over the red cabbage, then season well with salt and pepper. Let everything simmer with the lid closed for about 1/2 hour, stirring occasionally.
4. Then add pepper, salt, sugar and vinegar to taste and simmer again until the cabbage is cooked through (firm to the bite).
5. If you add roast goose, you can of course use goose fat / fat instead of clarified butter.
6. The red cabbage tastes best when it is warmed up the next day, because it is then really nice.