Red Cabbage in Römertopf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 head red cabbage
- 2 tablespoon butter
- 1 teaspoon sugar
- 2 tablespoon vinegar
- 2 tablespoon jelly (currant)
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 2 bay leaves
- 50 g bacon
- 0.5 ½ onion (s)
- 2 tablespoon stock, grained
- 2 cup / s red wine
Print Recipe
Pin Recipe Instructions
- Wash and clean the red cabbage, finely chop, fill into the soaked Römertopf. Fry the bacon and onions and sprinkle over them. Add the stock with the red wine and all the other ingredients. Close the pot and stew at 200 degrees C for 75 minutes. If necessary, bind red cabbage with flour
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