Red Cabbage with Currant Juice and Jelly
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 red cabbage (approx. 2 kg)
- 5 tablespoon vinegar (red wine vinegar)
- salt
- 80 g suar
- 300 ml red wine
- 500 ml currant juice, black
- 5 juniper berries, crushed
- 4 clove (s)
- 1 stick cinnamon
- 10 grains black pepper
- 2 bay leaves
- 200 g onion (s)
- 300 g apples
- 100 g clarified butter
- 1 potato (s) (approx. 80 - 00 g)
- 2 tablespoon jelly (currant jelly)
Print Recipe
Pin Recipe Instructions
- Eight the red cabbage, slice it into fine strips, sprinkle with salt, pour over vinegar, mix and let stand for about 45 minutes.
- Caramelize the sugar in a small saucepan and deglaze with the red wine. Add currant juice, juniper, bay leaves, peppercorns, cloves and cinnamon stick and reduce to approx. 500 ml. Peel and roughly grate the onions and apples.
- Heat clarified butter in a large saucepan. Braise the onions and apples. Squeeze out the red cabbage a little, add and cook over a mild heat, half covered, for about 10 minutes until the liquid has almost boiled away. Stir more often.
- Add the red wine marinade through a sieve and cook over a mild heat for about 50 minutes. After 25 minutes, grate the potato finely and add. Finally stir in the currant jelly.
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