Crunchy red cabbage without apple

Name: Crunchy red cabbage without apple
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head Red cabbage (about 1 kg); 2 Onions; 2 TABLESPOONS clarified butter; 50 ml Raspberry vinegar; 100 ml Red wine; 1 Bay leaf; 2 Juniper berries; 2 Cloves; 1 Cinnamon stick; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Walnut kernels; 2 TABLESPOONS Sugar; 1 Pomegranate; 150 g red fruit jelly, e.g. currant jelly

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head Red cabbage (about 1 kg)
2 Onions
2 TABLESPOONS clarified butter
50 ml Raspberry vinegar
100 ml Red wine
1 Bay leaf
2 Juniper berries
2 Cloves
1 Cinnamon stick
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Walnut kernels
2 TABLESPOONS Sugar
1 Pomegranate
150 g red fruit jelly, e.g. currant jelly

Directions

1
Clean, wash and quarter the cabbage. Cut out the stalk and cut the cabbage into strips. Peel and halve onions and cut them into strips. Heat lard in a large, wide pot. Steam the onions for about 5 minutes.
2
Add red cabbage, pour vinegar and wine, bring to the boil. Season with laurel, juniper, cloves, cinnamon, salt, pepper and sugar. Covered red cabbage and stew for about 1 hour.
3
Lightly roast the walnuts in a pan without fat, dust with sugar and caramelise, remove from the pan and let them cool down on baking paper. Knock the seeds of the pomegranate out of the shell with a spoon.
4
Add the jelly to the red cabbage approx. 30 minutes before the end of the braising time and cook until done. Season red cabbage to taste, arrange in a bowl and sprinkle with walnuts and pomegranate seeds.