Classic red cabbage

For 4 people
  • 1 red cabbage (approx. 1.2 kg)
  • 1 large onion
  • 2 EL Goose or pork lard
  • 1⁄4 l dry red wine
  • 4–5 EL Red wine or apple cider vinegar
  • Salt
  • sugar
  • Pepper
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 Juniper berries
  • 1 large apple (e.g. . B. Boskop)
  • 1 TL Cornstarch
  • 3–4 EL currant jelly
90 minutes
easy
1.
Clean, wash and split the red cabbageto cut. Cut the red cabbage into strips from the stalk. Peel and dice the onion
2.
Heat the lard in a large saucepan. Sauté the onion and red cabbage for 4–5 minutes. Deglaze with wine and 3 tablespoons of vinegar. Stir in 1 teaspoon salt, 1 tbsp sugar, bay leaf, cinnamon stick and juniper well. Bring everything to the boil, cover and braise for approx. 30 minutes
3.
Peel the apple, quarter, core and dice. Add to the cabbage and stir-fry for about 30 minutes. Stir in currant jelly. Season cabbage with salt, pepper, sugar and vinegar
1 person approx.:
  • 200 kcal
  • 840 kJ
  • 4 g protein
  • 6 g fat
  • 30 g carbohydrates

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