Fresh Red Cabbage from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head red cabbage, approx. 000 g
- 20 g clarified butter
- 1 large onion (s), roughly diced
- 2 apples, sour, peeled and cut into wedges
- 1 tablespoon cane sugar
- 1 teaspoon salt
- 2 bay leaves
- 90 ml balsamic vinegar, dark
- 120 ml red wine, medium dry
- 2 tablespoon jelly (currant)
- 250 ml water
- 1 pinch cinnamon powder, more if you like
- 1 pinch clove powder, ground, more to taste
- 0.5 ½ lemon (s), add the juice
- Pepper, freshly ground
- 1 tablespoon cornstarch
- some cold water
Print Recipe
Pin Recipe Instructions
- Halve the red cabbage, remove the damaged leaves. Cut into the finest strips with a slicer or a food processor. Put in a sieve and rinse briefly with warm water.
- Heat the clarified butter in a roaster, add the onions and apple wedges and sauté until light yellow while stirring. Add the sugar and let it caramelize for about half a minute, stirring again and again. Put the red cabbage together with the lemon juice in the roasting pan and cook for 5 minutes, stirring, until it collapses a little. Add the vinegar, water, red wine, bay leaves, salt and the currant jelly and mix.
- Place the roaster with the lid in the oven preheated to 150 ° C and cook for 45 minutes. Then take it out, mix the cornstarch with a little water and bind the red cabbage with it. Season with cinnamon, pepper and cloves and let simmer for another half a minute.
- It is best to prepare red cabbage the day before; the more often you heat it up, the better it tastes. It is also ideal for freezing.
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