Red Cabbage Spread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g red cabbae
- 1 onion (s)
- 1 tablespoon sunflower oil
- a bit salt
- some black pepper from the mill
- 2 tablespoon red wine vinegar
- 0.25 liter ¼ apple juice
- 1 tablespoon walnut oil
- 200 g double cream cheese
- 1 tablespoon cranberries from the glass
- 1 squirt lemon juice
To garnish:
- 1 teaspoon sunflower seeds
- 3 stalks parsley, smooth
Print Recipe
Pin Recipe Instructions
- Clean and wash the red cabbage and slice it into thin strips. Peel and dice the onion. Sauté both in hot sunflower oil and season with a little salt and a few turns of black pepper from the mill.
- Deglaze with the red wine vinegar and apple juice and steam for about 20 minutes. Then drain the red cabbage. Catch the brew and let the red cabbage cool down. Puree the red cabbage with walnut oil, cream cheese, cranberries and lemon juice until creamy. If necessary, add a little red cabbage stock and season with a little salt and a few turns of black pepper from the mill. Garnish with the sunflower seeds and parsley leaves.
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