Fresh red cabbage from the oven

Ingredients for 6 servings:

• 1 head of red cabbage, approx. 1000 g
• 20 g clarified butter
• 1 large onion(s), roughly diced
• 2 apples, sour, peeled and cut into wedges
• 1 tbsp cane sugar
• 1 tsp salt
• 2 bay leaves
• 90 ml balsamic vinegar, dark
• 120 ml red wine, semi-dry
• 2 tbsp jelly (blackcurrant)
• 250 ml water
• 1 pinch of cinnamon powder, or more to taste
• 1 tsp. clove powder, ground, more to taste
• ½ lemon(s), the juice
• Pepper, freshly ground
• 1 tbsp cornstarch
• some water, cold

Instructions

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

impresses with a very spicy taste and a rich purple color

Halve the red cabbage and remove any damaged leaves. Slice into very fine strips using a grater or food processor. Place in a sieve and rinse briefly with warm water. Heat the clarified butter in a roasting pan, add the onions and apple slices, and sauté until light yellow, stirring occasionally. Add the sugar and let it caramelize for about half a minute, stirring frequently. Add the red cabbage to the roasting pan along with the lemon juice and sauté for 5 minutes, stirring constantly, until it slightly shrinks. Add the vinegar, water, red wine, bay leaves, salt, and blackcurrant jelly, and mix to combine. Place the roasting pan with the lid on in an oven preheated to 150°C (convection oven) and cook for 45 minutes. Then remove from the pan, mix the cornstarch with a little water, and use it to thicken the red cabbage. Season with cinnamon, pepper, and cloves, and simmer uncovered for another half a minute. Red cabbage is best prepared the day before; the more often you reheat it, the better it tastes. It’s also perfect for freezing.