John Myers
Braised Red Cabbage with Bacon
The perfect braised red cabbage with bacon recipe with a picture and simple step-by-step instructions.
- 800 g Smoked streaky pork belly
- 2 Bay leaves
- 2 Cloves
- 4 Juniper berries
- 1 smaller Head of red cabbage
- 2 Onions
- 1 tbsp Clarified butter
- 1 Msp Cinammon
- 100 ml Vegetable broth
- 150 ml Red wine
- 3 tbsp Vinegar
- 250 g Prunes, pitted
- 2 sour Apples
- 1 tbsp Sugar
- 100 g Red currant gel
- 0,5 tsp Caraway seeds
- Put the meat in a saucepan with water.
- 1 Add bay leaf, cloves and 2 juniper berries and cover and simmer for approx.
- Clean and quarter the red cabbage, cut out the stalk.
- Cut the cabbage into strips.
- Peel the onions, cut in half and cut into strips.
- Heat the fat in a saucepan and sauté the onions until translucent.
- Add red cabbage and cook for a few minutes.
- 1 Add the bay leaf, 2 juniper berries, caraway seeds, cinnamon, stock, red wine and vinegar and season with salt.
- Bring to the boil and stew covered for approx. 1 hour
- Peel and quarter apples, core and cut into wedges.
- Add prunes, apple wedges and jelly to the red cabbage approx. 30 minutes before the end of the cooking time.
- Season the red cabbage to taste with vinegar, sugar, salt and pepper.
- Remove the meat from the stock, cut into slices and serve with the red cabbage and boiled potatoes.
Facebook Comments