Summary

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)

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Instructions

1. Put juniper berries, cloves, peppercorns, bay leaf and cinnamon stick in a tea bag and seal it.
2. Caramelize the sugar in a saucepan, deglaze with orange juice, red and port wine, add the spice bag and let it simmer a little.
3. Put the red cabbage in a bowl and pour the hot marinade with the spice bag over it and let it steep overnight.
4. 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.
5. Sweat finely chopped onions in goose lard, add red cabbage and finely grated apples.
6. 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.
7. 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.