Figs – Red Cabbage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 red cabbage, approx. - 2 kg
- 2 tablespoon lard, goose lard or butter
- 2 tablespoon cane sugar
- 0.25 liter ¼ red wine
- Balsamic vinegar
- 1 dash water
- Salt, possibly sugar
- 4 fig (s), to cook with
- 8 fig (s)
Print Recipe
Pin Recipe Instructions
- Quarter the red cabbage, remove the stalk and cut into fine strips.
- Melt the lard or butter, add the sugar and caramelize. Be careful, the caramel throws bubbles, quickly deglaze with the red wine, let the caramel boil, add the cut red cabbage, stir well, at least 2 tablespoon. add the best balsamic vinegar. Salt, put the lid on and let it boil. After 20 minutes please try the red cabbage, usually a dash of water has to be added, possibly also sugar and salt, but it is a matter of taste.
- Remove the stalk from the figs that are being cooked and quarter them so that they may still be connected to the bottom. Place on the red cabbage and cook for about 20 minutes. After the cooking time, carefully fold the figs into the cabbage. With us, the red cabbage still has a bite. If you like, you have to cook the herb longer to make it softer. The liquid should be almost completely boiled, if this is not the case, it can be done with an tablespoon. Food or potato starch can be bound.
- Place a washed, whole fig per person (please unpeeled) on the red cabbage and let it warm up. The figs become plump and shiny.
- Place a whole fig on top of the red cabbage on each serving when serving.
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