Summary

Ingredients

• g 1,500 red cabbae
• 250 g onion (s)
• 1 apple
• 60 g lard (oose lard)
• 40 grams sugar
• 250 ml red wine
• 300 ml vegetable stock
• 2 carnation (s)
• 2 bay leaves
• 3 juniper berries
• 0.5 stick ½ cinnamon
• salt
• 300 ml port wine, red
• 300 g fi (s), dried
• 50 g jelly, black currant jelly
• 1 teaspoon cornstarch

Print Recipe Pin Recipe

Instructions

1. Clean the red cabbage and cut into very fine strips. Peel and finely dice the onions. Grate the apple with the skin on the coarse side of a household grater.
2. Sweat the onions and apples in a saucepan in the goose lard without any color. Sprinkle with 10g sugar and caramelize lightly. Add the red cabbage, deglaze with the red wine and fill up with the vegetable stock.
3. Add the cloves, bay leaves, juniper and cinnamon, season with salt. Let the red cabbage simmer gently for 2 hours in a closed saucepan.
4. In the meantime, caramelize the remaining sugar in a saucepan and top up with the port wine. Reduce the port wine to 100 ml.
5. Roughly dice the figs and bring to the boil in the port syrup. Add the figs to the red cabbage for the last 30 minutes.
6. Season the red cabbage with the currant jelly and bind it lightly with the starch dissolved in a little cold water. Possibly season with salt.