John Myers
Red Cabbage with Clementines
The perfect red cabbage with clementines recipe with a picture and simple step-by-step instructions.
- 1 tablespoon Goose fat
- 2 Onions
- 1 Glass Canned red cabbage
- 2 Bay leaves
- 13 Juniper berries squeezed
- Black pepper from the mill
- 3 small Clementines fresh
- 0,5 dice Crushed gravy
- Drain the liquid from the red cabbage (it will be replaced with clementine juice later). Halve a clementine and squeeze out the juice. Peel the two remaining fruits and then cut them into 1 cm thick slices. Then divide these slices into 2-column pieces each.
- Peel the onion, cut in half and then cut into small slices. Fry in the goose fat until translucent, then add the red cabbage with the bay leaves, juniper berries and pepper, pour in the fruit juice and let the vegetables cook for about 10 minutes.
- Stir in the gravy, fold in half of the clementine pieces, season everything with freshly ground pepper, then sprinkle the remaining fruit over the vegetables and a Christmas-fruity vegetable is ready to serve.
- We ate it today with Thuringian dumplings and hearty beef roulades.
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