Red Cabbage After Renate Schmidt
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small red cabbage (approx. 750 g)
- 50 g lard (oose lard)
- 2 apples, sour (e.g. Boskop)
- cranberries (glass)
- 1 bay leaf
- 5 carnation (s)
- 1 tablespoon pepper - grains, red
- 1 glass red wine, drier
- 2 tablespoon balsamic vinegar
- 1 tablespoon vinegar (red wine vinegar)
- 2 cubes broth
- sugar
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Remove the unsightly outer leaves from the cabbage, then cut the head into eighths and cut into thin strips with a cucumber slicer (or similar).
- Heat the lard in a large saucepan and sear the cabbage strips while stirring. Add the peeled apples cut into pieces. Stir in the cranberries, bay leaf, cloves and red peppercorns. Pour on the red wine and season the cabbage with balsamic vinegar and red wine vinegar. Season with stock cubes and, if necessary, with sugar. Add the cinnamon stick. Simmer gently until the cabbage is tender but still has a bite. Finally take out the cinnamon stick,
- Serve the cabbage as an accompaniment to roast venison, duck or goose with dumplings.
- Note: The cooking time is approx. 2 hours (with double the amount).
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