Vanilla red cabbage with pears

Name: Vanilla red cabbage with pears
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1, 75 kg Red cabbage; 3 Onions; 3 (approx. 900 g) Pears; 1 Vanilla pod; 50 g Lard; 1 TEASPOON Cloves; 1–2 Bay leaves; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8-10 Tbsp Red wine vinegar; 3-4 Tbsp blackcurrant jelly

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1, 75 kg Red cabbage
3 Onions
3 (approx. 900 g) Pears
1 Vanilla pod
50 g Lard
1 TEASPOON Cloves
1–2 Bay leaves
2 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8-10 Tbsp Red wine vinegar
3-4 Tbsp blackcurrant jelly

Directions

1
Clean, wash and quarter the red cabbage, cut out the stalk and cut the cabbage into strips. Peel and chop the onions. Wash the pears, put one pear aside, peel the remaining pears, cut them in half, cut out the core and dice the flesh. Cut the vanilla pod lengthwise, scrape out the vanilla pulp
2
Heat the lard in a large pot. Add the onions and fry until transparent. Add red cabbage, cloves, vanilla pulp and pod, bay leaves and sugar. Sauté while turning. Season with salt and pepper. Deglaze with 250 ml water and vinegar, bring to the boil, cover and stew for 1 1/4-1 1/2 hours, stirring several times.
3
Cut the rest of the bulb in half and cut out the core. Cut the pear into slices. Stir in the jelly about 8 minutes before the end of the cooking time. Season again with salt and pepper. Carefully fold the pear slices into the red cabbage and add to the cooking time. Arrange in a bowl