Red cabbage pot with Kasseler

Name: Red cabbage pot with Kasseler
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 125 g dried apricots; 125 g dried apple rings; 3/8 l cloudy apple juice; 1 kg Kasseler with bone; 1 Onion; 1 Bay leaf; 1/2 TEASPOON Peppercorns; 3 Cloves; 1 (approx. 1 kg) Head red cabbage; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

125 g dried apricots
125 g dried apple rings
3/8 l cloudy apple juice
1 kg Kasseler with bone
1 Onion
1 Bay leaf
1/2 TEASPOON Peppercorns
3 Cloves
1 (approx. 1 kg) Head red cabbage
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Sugar

Directions

1
Wash the apricots and apple rings, drain. Pour apple juice over them and let them stand. Wash the meat and boil up with onion, bay leaf, peppercorns and cloves in 1 litre of water.
2
Cover and cook over medium heat for about 1 hour. In the meantime clean the red cabbage, cut into eighths, wash and cut out the stalk. Cut the cabbage into strips and add to the meat about 40 minutes before the end of the cooking time with the soaked fruits and the juice.
3
Take the meat out, remove it from the bone and cut into large cubes. Add to the red cabbage. Season vegetables with salt, pepper and a little sugar. Boiled potatoes taste good with it.