Steffi`s Red Cabbage – Braised in Oven
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Clean the red cabbage, cut eighths and remove the stalk. Then cut or plane into very fine strips. Clean and finely chop the onions.
- Heat the clarified butter in the roaster / saucepan and fry the onions until golden brown. Then sprinkle with sugar and let it caramelize.
- 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.
- Now add all the other ingredients (including the lingonberries) and stir well. Put on the cover.
- 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.
- Now leave the red cabbage open for another hour, simmering at the same temperature. Meanwhile stir the red cabbage 2-3 times.
- Now the braised red cabbage is ready! It can be used immediately or warmed up again the next day.
- 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.
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