Red Cabbage for Festival
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg red cabbage
- 2 onions)
- 50 g lard or oose lard
- 2 bay leaves
- 4 clove (s)
- salt and pepper
- 3 tablespoon red wine vinegar
- 4 tablespoon rice
- 6 tablespoon currant jelly
- sugar
- 3 apples
- 3 tablespoon balsamic vinegar
- liters ⅛ water
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the red cabbage. Wash and quarter the cabbage and remove the stalk. Then cut into very fine strips. Peel the onions. Finely dice one of them, lard the other with the bay leaves and cloves. Peel, core and dice the apples. Salt and mix everything well and pour the balsamic vinegar over it.
- Tip: Marinate red cabbage overnight in a mixture of half red wine vinegar and half balsamic vinegar - but 2 hours are enough.
- Melt the goose lard and brown the diced onion in it, add the red cabbage and sweat. Add salt, sugar, currant jelly, the peppered onion, rice and 1/8 liter of water and cook for about 1 hour. Add salt, sugar and vinegar to taste.
- Change: Instead of water you can also take white or red wine or red grape juice. You can vary it a little depending on your taste, e.g. use red wine vinegar or balsamic vinegar instead of conventional vinegar and replace the currant jelly with cranberries (or raspberry syrup).
- I used to use lard because of the tradition, but I switched to oil because of my nutritional awareness, it doesn`t affect the taste at all - clarified butter is also good. Otherwise, always prepare the red cabbage a day or two in advance, because warmed up it simply tastes 3 times better.
- Incidentally, it is not a misprint - the rice is overcooked and then the perfect bond (without flour) is achieved by the red cabbage.
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