Caraway red cabbage with oven-baked sweet potatoes

Ingredients for 2 servings:

• ½ red cabbage
• 350 g sweet potatoes
• 300 g vegetable stock
• 2 tsp, heaped caraway seeds, whole
• ½ onion(s)
• 1 blood orange(s)
• 1 tbsp currant jam or currant jelly
• 1 tbsp apple cider vinegar
• 1 bay leaf
• 2 juniper berries
• salt and pepper
• nutmeg
• Herb pepper for the potatoes
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan with a special taste

Remove the stalk from the red cabbage and cut into fine strips. Finely dice the onion. Peel the sweet potatoes and cut into smaller cubes. Place the potato cubes in a wide casserole dish and toss with the herb pepper and olive oil. For the red cabbage, heat a little olive oil in a suitable saucepan and first sauté the onion cubes until translucent. Then add the red cabbage strips and immediately add the vinegar. Stir and sauté with the onions for a few minutes. Now add the caraway seeds, bay leaf, juniper berries, pepper, and nutmeg, top up with the vegetable stock, and slowly sauté the vegetables, covered, for about 30 minutes until soft. In the meantime, preheat the oven to 200°C (fan oven). After the cabbage has cooked for about 15 minutes, add the sweet potato cubes to the preheated oven and bake for about 30-35 minutes. After the cabbage has cooked for 30 minutes, add the juice of one blood orange (with the flesh) and the blackcurrant jam, season to taste, and let the cabbage simmer for about another 15 minutes. Season with salt only at the very end. When the potato cubes are tender, remove them and add salt as well. Ladle the cooked red cabbage into deep plates, top with the sweet potato cubes, and serve.