Hearty red cabbage stew with duck breast + variation

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the red cabbage, cut into quarters and cut the cabbage into strips from the stalk. Peel onions and cut into slices. Heat lard in a pot. Braise red cabbage and onions in it.

2. 2

   Season with cinnamon, pimento, salt, pepper and bay leaf. Halve the oranges and squeeze the juice. Add orange juice and stock and braise for about 30 minutes. Wash the duck breast, dab dry and scratch the skin crosswise.

3. 3

   Heat a flat frying pan without fat. Sauté the duck breast only on the skin side for about 5 minutes. Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Roast duck breast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.

4. 4

   Meanwhile clean the leek, cut into rings and wash. Peel the turnip and cut into strips. Cut bacon into cubes and fry for about 5 minutes, turning. Add leek after 3 minutes.

5. 5

   Add the rutabaga and fry briefly. Add everything to the red cabbage and cook for the last 15 minutes. Take out the duck breast, wrap in aluminium foil and let it rest. Season the red cabbage to taste again. Remove duck breast from the foil and cut into slices.

6. 6

   Arrange stew and meat in a terrine. Farmhouse bread tastes good with it.

Nutrition Facts

KCAL
670 kcal

CARBS
13 g

FATS
55 g

PROTEINS
27 g