Shallots – Red Cabbage with Prunes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g red cabbae
- 300 g shallot (s)
- Goose lard or lard
- liter ⅛ port wine
- liter ⅛ red wine, dry
- 2 tablespoon balsamic vinegar
- 1 bay leaf
- 1 clove (s)
- 0.5 stick ½ cinnamon
- salt and pepper
- possibly sugar
- 150 g prunes
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the red cabbage, divide the cabbage and remove the stalk. Cut or slice the cabbage into fine strips.
- Peel the shallots and fry them in the lard. Add the red cabbage and fry with it. Deglaze with port and red wine, add vinegar and the spices. Cover and braise for 50-60 minutes, stirring frequently. After 30 minutes add the halved prunes. Try again and again, the cabbage should still be firm to the bite and not mushy.
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