Red Cabbage with Apple and Quince
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red cabbage, approx. 700 - 800 g
- 1 onion (s), finely chopped
- 1 clove garlic, finely chopped
- 200 ml apple juice
- 2 carnation (s)
- 1 apple, cored and diced
- 20 g butter for fryin
- 3 tablespoon jelly (quince jelly)
- salt and pepper
- 2 tablespoon sugar
- 1 dash apple cider vinegar or other fruit vinegar
- 0.5 teaspoon ½ cinnamon powder
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the red cabbage and roughly cut the stalk. Then quarter the cabbage and cut out the middle stalk in a wedge shape. Cut the cabbage into fine strips, wash in a colander and drain.
- Sauté the onion and garlic cubes in the butter, then add the cabbage and stew for about 5 minutes, then deglaze with the apple juice. Add sugar, salt, pepper and cloves and stew for about 30 minutes with the lid closed over medium heat.
- Add the apple, cinnamon and quince jelly, add a little vinegar and let simmer for another 30 minutes. Then season again with the spices and vinegar and simmer again with the lid open for 30 minutes. It is important that the vinegar and sugar are roughly in balance.
- There are many great recipes for quince jelly in the DB.
- If you want to avoid biting a clove later, you can also use clove powder.
- The red cabbage tastes best when drawn and warmed up the next day.
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