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Orange and Red Cabbage

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Orange and Red Cabbage

The perfect orange and red cabbage recipe with a picture and simple step-by-step instructions.

  • 1,2 kg Red cabbage
  • 2 Organic oranges
  • 300 ml Vegetable broth
  • Juice of 1/2 lemon
  • 2 tbsp Wine vinegar
  • 6 Cloves
  • 2 Bay leaves
  • 0,5 Cinnamon stick
  • 1 Star anise
  • 3 tbsp Forest fruit jelly
  • 1 tbsp Food starch
  1. Clean and finely slice the red cabbage, put in a saucepan. Pour about 300 ml of vegetable stock. Add lemon juice, vinegar and wild berry jelly, stir well and bring to a boil.
  2. Add the cloves, bay leaves, cinnamon stick and star anise, stir again and simmer for about 35-40 minutes.
  3. In the meantime, fillet the oranges, collecting the juice.
  4. Shortly before the end of the cooking time, stir the cornstarch with a little water and use it to bind the red cabbage. Add the orange fillets, including the juice, and heat briefly.
  5. Tastes good with braised meat, goose or duck.
Dinner
European
orange and red cabbage

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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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