Braised red cabbage with bacon and mashed potatoes
easy
90 mins
90 mins
Ingredients
- 350 streaky smoked bacon
- 2 Bay leaves
- 2 Cloves
- 4 Juniper berries
- 1 (approx. 1 kg) small head red cabbage
- 2 Onions
- 1 TABLESPOON Goose or butter lard
- 1 knife tip ground cinnamon
- 100 ml Vegetable broth
- 150 ml dry red wine
- 75 ml Red wine vinegar
- 7-10 Tbsp Salt
- 800 g Potatoes
- 2 sour apples
- 100–150 g redcurrant jelly
- 175 ml Milk
- 7-10 Tbsp grated nutmeg
Directions
- 1
Put bacon in a pot. Pour boiling water over it so that the meat is covered. Add 1 bay leaf, cloves and 2 juniper berries and simmer covered for about 1 1/2 hours
- 2
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. Heat the fat in a pot and fry the onions until transparent. Add red cabbage and steam for a few minutes. Add 1 bay leaf, 2 juniper berries, cinnamon, broth, red wine and vinegar and season with salt. Bring to the boil, cover and stew for about 1 1/4 hours
- 3
Peel, wash and chop the potatoes and boil them in salted water for about 20 minutes until soft. Peel and quarter apples and cut out the core. Cut apple quarters into thicker slices. Add apple slices and jelly to the red cabbage about 30 minutes before the end of the cooking time
- 4
Heat the milk. Drain the potatoes. Add the milk and 2-3 tbsp. of the bacon stock to the potatoes and mash them coarsely. Season to taste with nutmeg and possibly a little salt.
- 5
Remove the bacon from the stock and cut lengthwise into slices. Season red cabbage with vinegar, sugar, salt and pepper to taste. Arrange slices of bacon on top. Add mashed potatoes. Mustard tastes good with it
Nutrition Facts
790 kcal
60 g
50 g
17 g
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