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Red cabbage in a Roman pot

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Ingredients for 8 servings:

  • 1 head of red cabbage
  • 2 tbsp butter
  • 1 tsp sugar
  • 2 tbsp vinegar
  • 2 tbsp jelly (blackcurrant)
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 2 bay leaves
  • 50 g bacon
  • ½ onion(s)
  • 2 tbsp broth, granulated
  • 2 cups red wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Wash and trim the red cabbage, finely shred it, and place it in a watered earthenware pot. Brown the bacon and onions and sprinkle over the cabbage. Add the broth with red wine and all the other ingredients. Close the pot and simmer for 75 minutes at 200°C. Thicken the red cabbage with flour, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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