Thuringian Red Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g red cabbae (fresh, frozen or from the jar)
- 1 apple
- 50 g bacon, fat
- salt
- Lemons)
- sugar
- Carnation (s), ground or 2 cloves
- Flour, for the sweat
- water
Print Recipe
Pin Recipe Instructions
- I mostly use frosted food for my red cabbage. It saves work and time. But if you want, you can also take fresh cabbage and grate it. The herb is put on top with the spices, salt, pepper, a pinch of clove, sugar and water and cooked until soft as needed. The apple is cut into small cubes and cooked with it and while the cabbage is boiling I cut the bacon into very small cubes and put it in an iron pan and pruzzle it. Then I add 1 tablespoon of flour and the roux is ready. The flour should also be a nice golden yellow color. The roux then comes under the red cabbage and is boiled again. When stirring, I add lemon instead of vinegar. I usually make the red cabbage the day before because it tastes better when it is boiled again. If necessary, add a little more water when boiling.
- There are many side dishes, but red cabbage is usually served with our dumplings with roast.
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