John Myers
Apple and Red Cabbage As Side Dish
The perfect apple and red cabbage as side dish recipe with a picture and simple step-by-step instructions.
- 1 Pc. Fresh red cabbage
- 1 Pc. Diced onion
- 1 Pc. Apple boskop
- 2 Pc. Bay leaf
- 6 Pc. Cloves
- 0,5 tsp Caraway seeds
- 1 Pc. Cinnamon stick
- 1 Pc. Star anise
- 2 tbsp Clarified butter
- 1 shot Red wine vinegar
- 0,5 liter Red wine tart
- 1 tbsp Sugar
- 3 tbsp Cranberries from the glass
- 2 tbsp Red currant jelly
- Clean and quarter the red cabbage, remove the stalk and cut or slice into fine strips
- Finely dice the onion
- Peel and quarter the apple, remove the core and cut into pieces
- Put the spices in a spice ball, tea infuser or paper tea filter and set aside
- In a large saucepan, sauté the onions in the clarified butter and then gradually sauté the red cabbage while stirring and let it rise
- Deglaze with the red wine vinegar and half of the red wine and pour in the spice ball
- approx. Simmer for 60 minutes, stir again and again and add the red wine to the liquid, remove the spice ball and pour on the rest of the red wine
- Stir in the cranberries and currant jelly, season with salt and pepper and continue cooking until the desired firmness or set aside for the next day and then reheat and season. When reheating, always pay attention to the stirring and the liquid supply.
- Red cabbage gets tastier every time it is warmed up – that’s why I always prepare it two to three days in advance. If you want, you can of course fry bacon with the onions, well, I don’t want to. If you don’t want wine, you can replace it with vegetable broth, but that has nothing to do with my recipe – good hunger
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