Summary

Ingredients

• 60 g walnuts, chopped
• 30 g butter
• 2 teaspoons cane sugar, brown
• 2 tablespoon balsamic vinegar
• 1 apple, sour, peeled and diced
• 400 g red cabbae, cleaned ready to cook and cut into pieces
• 500 ml vegetable stock
• 200 ml cream
• 1 pinch cinnamon
• Salt and pepper from the mill

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Instructions

1. Heat the butter in a saucepan and let the sugar caramelize in it. Deglaze with balsamic vinegar (be careful with the vinegar fumes). Add the apple cubes and walnuts (put a few chopped walnuts aside for decoration). Fry for 2 minutes while stirring.
2. Put the red cabbage and the broth in the saucepan and cook on a low heat for 15 minutes. Purée finely with a hand blender, pour in the cream and bring to the boil again briefly. Season to taste with salt, pepper and cinnamon and possibly a little vinegar. Serve sprinkled with the remaining walnuts.