Summary

Ingredients

• 1 tablespoon rapeseed oil
• 50 g smoked bacon, fatter, finely diced
• 1 medium onion (s), diced
• 750 g red cabbae, cut into fine strips
• 2 apples, sour, peeled, pitted and roughly diced
• 400 ml vegetable stock, instant or homemade
• 1 teaspoon sugar
• 2 tablespoon vinegar
• 2 tablespoon currant jelly
• Salt and pepper, black, from the mill
• 1 small bay leaf, pressed down
• 2 tablespoon butter

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Instructions

1. Heat the oil in a pan, fry the bacon in it and then steam the onion in it.
2. Mix the red cabbage with the apples and fill the tagine. Sprinkle with the bacon and onion mixture. Mix the vegetable stock with sugar, vinegar, currant jelly, salt, pepper and bay leaf and pour it over the red cabbage.
3. Place in the closed tagine in the cold oven and heat it up to 200 degrees. Stew the vegetables for 75 minutes. Then stir in the butter, season and, if necessary, bind with a little mixed flour.