Red Cabbage À La Mama
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head red cabbage, approx. 000 g, sliced
- 1 medium onion (s), finely diced
- 1 medium apple, diced into small pieces
- 1 bay leaf
- 1 stick cinnamon
- 2 clove (s)
- 1 vegetable stock cube
- 1 tablespoon sugar
- some vinegar
- water
- salt and pepper
- 1 tablespoon butter
- 150 ml red wine
Print Recipe
Pin Recipe Instructions
- Sweat the onions in the butter. Sprinkle sugar over it and let it caramelize. When the sugar has taken on a little color, deglaze with a dash of vinegar.
- Add the cabbage, apple, cloves, bay leaves, cinnamon, stock and water to the onions in the saucepan and mix well.
- Let simmer for about 1 hour until the red cabbage has reached the desired degree of cooking. Pour in the red wine about 20 minutes before the end of the cooking time.
- Finally, season to taste with salt and pepper.
- The red cabbage tastes good with meat fritters, duck or potato noodles.
- As a little tip:
- If there is no apple in the house, you can replace the water with apple juice. Tastes just as good.
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