John Myers
Ingredients for 6 servings:
- 2 jars of red cabbage (650 g each), vegan, seasoned, with apple and currant juice
- 2 apples, sour, medium-finely grated
- 3 small onions, halved, cut into fine rings
- 2 tbsp rapeseed oil
- 1 tbsp brown sugar
- 2 tbsp Balsamic vinegar, vegan, dark
- 150 ml currant juice
- 1 pinch(s) cinnamon powder
- 5 carnations
- 1 bay leaf
- 1 tbsp jam (wine jelly)
- 1 shot of red wine, vegan, if desired.
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
if you don’t have the time or inclination to grate red cabbage
Heat the rapeseed oil in a large saucepan and sauté the onion rings over low heat until soft. Add the brown sugar and let it caramelize, i.e. melt for about 1-2 minutes, stirring occasionally. Then deglaze with the vinegar, add the grated apples, and sauté for 1 minute. Now add the jarred red cabbage. Pour in the currant juice and season with a pinch of cinnamon, the cloves, the wine jelly, and the bay leaf. Cook everything for at least half an hour, or up to an hour if you have time. If you like, you can add a splash of red wine towards the end of the cooking time. Season everything to taste – done! I have it every year with my Christmas roast, and my vegan friends like to eat it with dumplings or potatoes. I use the jarred cabbage because it’s softer from the long marinating and the spices are better absorbed. This recipe would certainly work with fresh cabbage, but it would require more seasoning and longer cooking. It’s perfect for preparing a day in advance (it’ll be nicely marinated by then) and can also be frozen.
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