John Myers
Ingredients for 8 servings:
- 1 red cabbage, approx. 1.4 kg
- 2 onions, red
- 2 tbsp clarified butter or oil
- 2 tbsp cane sugar
- 3 tbsp balsamic vinegar
- 6 juniper berries
- 2 cloves
- 1 tbsp ginger powder or fresh ginger, finely grated
- 4 allspice berries or peppercorns
- 2 bay leaves
- 200 ml vegetable stock
- 250 g wild cranberries from the jar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 25 minutes
vegetarian, favorite recipe
This is my absolute favorite red cabbage recipe! Oven-baked red cabbage has gained a real fan base over the years. I add ginger and cranberries to my red cabbage, which gives it a really great flavor. The red cabbage is simply braised in the oven and cooks itself. This red cabbage also tastes even better reheated. Clean the red cabbage, cut it into eighths, and remove the stalk. Then cut or grate it into very fine strips. Clean and finely chop the onions. Heat the clarified butter in a roasting pan/pot and fry the onions until golden brown. Then sprinkle with sugar and let it caramelize. Add half of the red cabbage to the pot and fry for about 5 minutes. If using apples or pears, fry them as well. Deglaze with balsamic vinegar and wait until it has reduced slightly. Now add all the other ingredients (including the cranberries) and mix well. Put the lid on. Braise in a covered pan in the oven at 140°C fan-assisted oven or 160°C top/bottom heat for 2 hours. After 2 hours, season the red cabbage to taste. You may need to add a little more salt and sugar. Now braise the red cabbage uncovered for another hour at the same temperature. Stir the red cabbage 2-3 times during this time. The braised red cabbage is now ready! It can be used immediately or reheated the next day. If you can find the bay leaves, cloves, and juniper berries, you can remove them before serving. I usually only find the bay leaves. What I don’t like, however, is cooking the spices in a tea bag or tea strainer.
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