Red Cabbage Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium red cabbage
- 3 thick chilli pepper (s)
- 800 g boneless pork neck
- 1 small Bottle / s Madeira
- 400 ml beef stock
- some cranberry compote
- 2 vegetable onion (s)
- Paprika powder, noble sweet
- sea-salt
- Oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- First make a marinade from peanut oil, sea salt and paprika. Put the meat in cubes and let it steep.
- Sear them in a hot non-stick pan. Roughly dice the vegetable onions and add when the meat is golden brown. Pour in the beef stock and season again with a little paprika.
- Halve and quarter the red cabbage, remove the stalk, cut into strips and add to the meat. Dice the chilli peppers without giblets and add. Cook everything just long enough for the red cabbage to stay a little crisp. To bind and refine, a little cranberry jam is added and mixed in well.
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