Red Cabbage or Red Cabbage, Classic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 medium red cabbage (red cabbage)
- 2 apples (cooking apples), peeled and quartered or 1 glass applesauce
- 1 onion (s), peeled
- 8 clove (s)
- 1 stick cinnamon
- 1 bay leaf
- 3 tablespoon sugar
- 2 tablespoon goose lard or lard
- 2 tablespoon red wine vinegar
- 500 ml meat stock
- 4 tablespoon flour, or more
- 500 ml red wine
- salt
Print Recipe
Pin Recipe Instructions
- Finely slice the cabbage, preferably with a slicer. Put the lard in a saucepan and let the sugar caramelize. Add the cabbage and then sweat a dash of vinegar to keep the color.
- Mix in the apples freed from the core or the applesauce. Lard the onion with the cloves and add all the spices. Top up with a little meat stock and simmer for 30 - 45 minutes, stirring repeatedly.
- Salt, dust with flour, stir well and pour in the red wine. Cook everything again until the cabbage is soft. You shouldn`t be disappointed if the herb doesn`t taste good, as it only unfolds its full aroma when it is warmed up.
- Not classic but delicious: add a few chestnuts before consumption.
- Recipe editing:
- We have removed the advice to preserve the red cabbage by filling it hot in twist-off glasses. It`s not a safe method. We recommend freezing remaining red cabbage or boiling it for 1 hour at 100 ° C in a boiling pan. Then you have to leave out the flour.
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