Baked red cabbage with potato crust

Name: Baked red cabbage with potato crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 Red cabbage (approx. 600 g); 1 Onions; 75 g streaky smoked bacon; 1 TABLESPOON clarified butter; 2–3 Bay leaves; 1/2 TEASPOON Juniper berries; 1/2 TEASPOON Allspice; 2 Cloves; 1 Cinnamon stick; 125 ml Red wine; 125 ml Orange juice; 2 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 100 g redcurrant jelly; 3 (approx. 300 g) Potatoes; 75 g grated Gouda cheese

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 Red cabbage (approx. 600 g)
1 Onions
75 g streaky smoked bacon
1 TABLESPOON clarified butter
2–3 Bay leaves
1/2 TEASPOON Juniper berries
1/2 TEASPOON Allspice
2 Cloves
1 Cinnamon stick
125 ml Red wine
125 ml Orange juice
2 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
100 g redcurrant jelly
3 (approx. 300 g) Potatoes
75 g grated Gouda cheese

Directions

1
Clean the red cabbage, quarter it and cut out the stalk. Cut the cabbage into fine strips. Peel and halve onions and cut them into strips. Dice bacon finely. Heat lard in a large pot, fry bacon in it at medium heat, add onions and fry for 4-5 minutes until transparent.
2
Add red cabbage, bay leaf, juniper berries, allspice, cloves, cinnamon, red wine and orange juice. Season with vinegar and salt. Bring to the boil and simmer for about 1 hour.
3
Stir the jelly into the red cabbage. Season the red cabbage with vinegar and salt if necessary. Distribute the red cabbage in 2 ovenproof dishes (each approx. 15 cm Ø). Peel, wash and slice the potatoes.
4
Spread slices on the red cabbage, sprinkle cheese on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes.