Red Cabbage, Very Christmassy
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg red cabbage
- 1 onion (s)
- 1 apple
- 4 tablespoon vinegar (red wine vinegar)
- 2 tablespoon rapeseed oil or lard
- 3 tablespoon sugar, brown
- 1 teaspoon gingerbread spice
- 2 star anise
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ salt
- 2 tablespoon jam (elderberry jelly)
- 1 potato (s) to tie
- water, hot
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves of the red cabbage. Wash the cabbage, quarter it and cut across into narrow strips. Put the strips in a large bowl. Make a marinade from cinnamon, gingerbread spices, star anise and red wine vinegar. Mix the marinade with the red cabbage and let it steep for at least two hours.
- Heat the rapeseed oil or lard in a saucepan, sweat the finely chopped onion in it until translucent, sprinkle with brown sugar and let it caramelize. Add the red cabbage with the marinade, salt and pour hot water over it. Cook over medium heat for approx. 40 minutes with the lid closed, stirring occasionally.
- Peel and roughly grate the apple and fold in with the jelly. Let the cabbage cook a little longer - a short time if you like it crispy, a little longer if you like it soft. If there is no binding, add a grated potato. Season again to taste and serve.
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