Red Cabbage with Port Wine for Holidays
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 13 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g red cabbae, finely chopped
- 200 ml red wine
- 100 ml port wine
- 200 ml orange juice, freshly squeezed
- 20 g suar
- 0.5 ½ vanilla pod (s)
- 2 apples, peeled, finely grated
- 1 onion (s)
- 50 g oose fat
- 1 tablespoon currant jelly
- salt and pepper
- 4 juniper berries
- 3 Carnation (s)
- 6 peppercorns
- 1 bay leaf
- 1 small cinnamon stick (s)
Print Recipe
Pin Recipe Instructions
- Put juniper berries, cloves, peppercorns, bay leaf and cinnamon stick in a tea bag and seal it.
- Caramelize the sugar in a saucepan, deglaze with orange juice, red and port wine, add the spice bag and let it simmer a little.
- Put the red cabbage in a bowl and pour the hot marinade with the spice bag over it and let it steep overnight.
- The next day, remove the spice bag, put the red cabbage in a sieve, collect the stock and boil down to the syrup with the currant jelly.
- Sweat finely chopped onions in goose lard, add red cabbage and finely grated apples.
- Steam in the oven at 180 ° C for approx. 50 minutes in a closed saucepan until soft. Finally, add the syrup, salt and pepper to taste.
- If you want to serve the red cabbage with a roast that is being prepared in the oven, you can also steam the cabbage softly on the stove over low heat.
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