Classic red cabbage

Name: Classic red cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Red cabbage (approx. 1,2 kg); 1 big onion; 2 TABLESPOONS Goose or lard; 1/4 l dry red wine; 4-5 Tbsp Red wine or apple vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 Bay leaf; 1 Cinnamon stick; 3 Juniper berries; 1 big apple (e.g. Boskop); 1 TEASPOON Cornstarch; 3-4 Tbsp Currant Jelly

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Red cabbage (approx. 1,2 kg)
1 big onion
2 TABLESPOONS Goose or lard
1/4 l dry red wine
4-5 Tbsp Red wine or apple vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 Bay leaf
1 Cinnamon stick
3 Juniper berries
1 big apple (e.g. Boskop)
1 TEASPOON Cornstarch
3-4 Tbsp Currant Jelly

Directions

1
Clean, wash and slice the red cabbage. Cut red cabbage into strips from the stalk. Peel and chop onion.
2
Heat the lard in a large pot. Sauté onion and red cabbage for 4-5 minutes. Deglaze with wine and 3 tbsp vinegar. Stir in 1 tsp salt, 1 tbsp sugar, bay leaf, cinnamon stick and juniper. Bring everything to the boil, cover and stew for about 30 minutes.
3
Peel, quarter, core and dice the apple. Add to the cabbage and continue to braise for about 30 minutes, stirring occasionally.
4
If necessary, boil down the cabbage liquid a little or mix starch and 1 tablespoon of water and bind the cabbage slightly. Stir in currant jelly. Season the cabbage with salt, pepper, sugar and vinegar.