Classic red cabbage
- 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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