Red Apple Cabbage with Mulled Wine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg red cabbage
- 500 g onion (s)
- 500 g apples, sour boskop
- 100 g duck fat
- 125 ml mulled wine
- 400 ml apple juice (not-from-concentrate, 100% fruit content)
- 3 tablespoon honey, spicy
- 6 carnation (s)
- 0.5 ½ cinnamon stick (s)
- 3 allspice grains
- 6 black peppercorns
- 1 bay leaf, dried
- 6 tablespoon apple cider vinegar, 5% acid, naturally fermented
- salt
- Fat for the pan
Print Recipe
Pin Recipe Instructions
- Grind or mortar the spices in advance.
- Remove the outer leaves of the red cabbage and cut it into four parts. Remove the stalk and slice the cabbage into wafer-thin slices. Clean the onions and cut into small cubes. Peel the apples, remove the core and also cut the apples into small cubes.
- Now sauté the onion and apple cubes in a greased pan and lightly caramelize until they are slightly brown.
- At the same time, leave out the duck fat in a roaster and sear the chopped red cabbage in it. Swirl more often so that it does not burn. Now add the baked apple mixture to the red cabbage, fold in and sweat for another 5 minutes. Deglaze with the mulled wine and let it reduce completely. Then add apple juice, honey, bay leaf and the ground or ground spices and stir in. Season with salt and simmer covered for 1 hour.
- After this time stir in the apple cider vinegar and simmer for another 10 minutes until the red cabbage is cooked through.
- Before serving, season again with a little salt and, if necessary, season with vinegar.
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