Steffi`s Red Cabbage – Braised in Oven

Summary

Ingredients

• 1 red cabbage, approx. .4 kg
• 2 onion (s), red
• 2 tablespoon clarified butter or oil
• 2 tablespoon cane sugar
• 3 tablespoon balsamic vinegar
• 6 juniper berries
• 2 clove (s)
• 1 tablespoon ginger powder or fresh ginger, finely grated
• 4 allspice grains or peppercorns
• 2 bay leaves
• 200 ml vegetable stock
• 250 g wild cranberries from the lass

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Instructions

1. This is my absolute favorite recipe for red cabbage! The oven red cabbage has gained a real fan base over the years. I put ginger and cranberries in my red cabbage, that gives it a really great taste. The red cabbage is simply braised in the oven and cooks by itself. This red cabbage also tastes even better when warmed up.
2. Clean the red cabbage, cut eighths and remove the stalk. Then cut or plane into very fine strips. Clean and finely chop the onions.
3. Heat the clarified butter in the roaster / saucepan and fry the onions until golden brown. Then sprinkle with sugar and let it caramelize.
4. Put half of the red cabbage in the saucepan and fry for about 5 minutes. If apples or pears are used, fry them as well. Deglaze with balsamic vinegar and wait for it to boil down a little.
5. Now add all the other ingredients (including the lingonberries) and stir well. Put on the cover.
6. Let simmer in a closed pot in the oven for 2 hours at 140 ° C convection or 160 ° C top / bottom heat. After the 2 hours, the red cabbage is seasoned. You may have to add a little salt and sugar.
7. Now leave the red cabbage open for another hour, simmering at the same temperature. Meanwhile stir the red cabbage 2-3 times.
8. Now the braised red cabbage is ready! It can be used immediately or warmed up again the next day.
9. Anyone who can find the bay leaves, cloves and juniper berries can remove them before serving. I usually only find the bay leaves. What I don`t like, however, is to boil the spices in a bag or tea strainer.