Red Cabbage, Little Milder
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red cabbage, small
- 1 teaspoon lard
- 1 apple
- 1 medium onion (s)
- 1 glass red wine, strong
- 0.5 ½ glass water
- 5 carnation (s)
- 2 bay leaves
- 4 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoon vinegar, (brandy vinegar)
Print Recipe
Pin Recipe Instructions
- Cut the cabbage into small pieces. Remove the stalk, outer leaves and thick leaf veins.
- Melt the lard in the saucepan and add the red cabbage in portions. Fry in a saucepan over a high flame for about 10 minutes, turning constantly. Deglaze with red wine and water. Peel and chop the apple and onion and mix in. Add salt, cloves, bay leaves, sugar and vinegar and simmer the cabbage on a low heat for 45-60 minutes. Check every now and then whether there is still liquid in the pot, add more water if necessary. If you like it more fruity, you can also use apple juice instead of water. Then be careful with the amounts of vinegar and sugar, otherwise the cabbage will become too sweet and sour again. Season to taste with salt.
- Tip: Red cabbage only tastes really delicious after it has been boiled five times. Let it steep for approx. 15 minutes between the individual runs. In addition, you don`t believe how much salt red cabbage can withstand, so season it again and again.
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