Lingonberry, Red Cabbage and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg red cabbage, red cabbage
For the marinade:
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 5 juniper berries
- 1 bay leaf
- 4 tablespoon vinegar
- pepper
Also:
- 1 onion (s), red
- 40 g butter
- 2 tablespoon sugar
- 200 g cranberries, from the lass
- 150 ml vegetable stock
- salt and pepper
- possibly vinegar
Print Recipe
Pin Recipe Instructions
- The day before, cut a head of red cabbage (approx. 1.5 kg) into eighths, remove the hard stalk and cut into fine strips. Mix with ginger powder, salt, pepper, juniper berries, vinegar and bay leaf, knead well and refrigerate overnight.
- The next day, cut the onions into cubes and sauté them in the melted fat in a large saucepan. Sprinkle sugar over it, let it melt. Deglaze with 100 g of cranberries and the stock, add red cabbage. Cover and let simmer for 1 hour over a medium heat.
- Mix in the rest of the cranberries and season with salt, vinegar and pepper.
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