Classic red cabbage

For 4 people
  • 1 onion
  • 1 (approx. 1.5 kg) head of red cabbage
  • 2–3 Juniper berries
  • 50 g Lard
  • 300 ml dry red wine
  • 2–3 EL red wine or apple cider vinegar
  • salt
  • 1 bay leaf
  • 1 large apple (e.g. Boskop)
  • 5 tbsp currant jelly
  • 1–2 TL Cornstarch
  • Pepper
  • Sugar
75 minutes
easy
1.
Peel and dice the onion. Clean, wash, pat dry the red cabbage, cut into wedges and cut into strips from the stalk. Melt the juniper berries a little
2.
Melt the lard in a saucepan. Sauté the onion and red cabbage for 4–5 minutes. Deglaze with red wine, 2 tablespoons of vinegar and 300 ml of water.Bring to the boil, season with 1/2 teaspoon of salt, bay leaves and juniper and stew covered for approx. 30 minutes. Peel and quarter the apple and cut out the core. Dice the pulp, add the currant jelly to the cabbage and stew for about 30 minutes, stirring occasionally
3.
Mix the starch with a little water, use it to thicken the simmering cabbage. Season the cabbage with salt, a little pepper, sugar and possibly a little vinegar
1 person approx:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 13 g fat
  • 33 g carbohydrates

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