Apple red cabbage

Name: Apple red cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Red cabbage (approx. 1,2 kg); 1 big onion; 2 TABLESPOONS Goose or lard; 1/4 litre dry red wine; 3 TABLESPOONS Red wine or apple vinegar; 1-2 TABLESPOONS Red wine or apple vinegar; 1 TEASPOON Salt; 1 TABLESPOON Sugar; 1 Bay leaf; 1 Cinnamon stick; 3 Juniper berries; 1 grosse pomme (par exemple Boksop); 1 TEASPOON Cornstarch; 1 TABLESPOON Water; 3-4 Tbsp Johanissbeergelee

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

They complete the feast and bring variety to the fork: without coordinated side dishes, every dish would simply be half as good

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Red cabbage (approx. 1,2 kg)
1 big onion
2 TABLESPOONS Goose or lard
1/4 litre dry red wine
3 TABLESPOONS Red wine or apple vinegar
1-2 TABLESPOONS Red wine or apple vinegar
1 TEASPOON Salt
1 TABLESPOON Sugar
1 Bay leaf
1 Cinnamon stick
3 Juniper berries
1 grosse pomme (par exemple Boksop)
1 TEASPOON Cornstarch
1 TABLESPOON Water
3-4 Tbsp Johanissbeergelee

Directions

1
Clean and wash the red cabbage and cut it into strips from the stalk. Peel and chop the onion. Heat goose or lard in a large pot. Fry onion and red cabbage for about 5 minutes. Deglaze with dry red wine and red wine or apple vinegar. Stir in salt, sugar, bay leaf, cinnamon stick and juniper berries well. Bring everything to the boil, cover and stew for about 30 minutes.
2
Peel, quarter, core and dice the apple. Add to the cabbage and continue to braise for about 30 minutes, stirring occasionally. If necessary, boil down the cabbage liquid a little or mix starch and water and thicken the cabbage slightly. Stir in currant jelly. Season cabbage with salt, pepper, sugar and red wine or apple vinegar. Goes well with saddle of venison and duck.