Christmas red cabbage

Ingredients for 2 servings:

• 500 g red cabbage
• 1 orange(s), untreated
• 1 lime(s), untreated
• 30 ml red wine
• 60 ml port wine
• 3 tbsp balsamic vinegar
• 3 tbsp walnut oil
• 3 tbsp applesauce or apple puree
• 3 tbsp wild cranberries from the jar
• ¼ tsp cinnamon powder
• 40 g sugar
• 2 tbsp, levelled pepper, black
• 1 tsp salt
• 1 onion(s)
• 50 g butter
• 3 bay leaves
• 1 tsp cloves
• 1 potatoes, floury

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 45 minutes

very spicy and perfect with duck

Quarter the red cabbage, remove the stalk, and slice or shred into thin strips. Place the red cabbage in a large bowl or pot. Finely grate the zest of the orange and lime, then squeeze the juice and add the grated zest to the red cabbage. Add the red wine, port, balsamic vinegar, walnut oil, applesauce, cranberries, cinnamon, sugar, pepper, and salt to the red cabbage. Mix everything well with your hands. The red cabbage should marinate in a cool, covered place for at least an hour. It can also be marinated overnight and cooked the next day. Dice the onion. Melt the butter in a large pot and fry the diced onions until translucent. Add the red cabbage and marinade to the onions and mix. Place the cloves in a tea strainer or tea bag. Make an indentation in the red cabbage and place the tea bag containing the cloves in it, submerging it in the marinade juices. Add the bay leaves and simmer the red cabbage, covered, over low heat for 60 minutes. Finally, grate the potatoes very finely and add them to the red cabbage, stirring to combine (the starch thickens the marinade). Simmer for another 15 minutes. My tip: Prepare the red cabbage the day before. This saves time on Christmas Eve, and the festive red cabbage will have marinated properly overnight, making it taste even better!