John Myers
Gourmet Red Cabbage À La Papa
The perfect gourmet red cabbage à la papa recipe with a picture and simple step-by-step instructions.
- 1 Red cabbage 1.75 kg (cleaned and cut 1500 g)
- 2 tsp Salt
- 2 tsp Sugar
- 4 tbsp Red wine vinegar
- 4 Onions approx. 200 g
- 4 Apples approx. 500 g
- 1 tbsp Butterfat
- 1 tbsp Goose fat
- 400 ml Red wine
- 600 ml Water
- 2 tbsp Food starch
- 1 tbsp Goose fat
- 1 tsp Salt
- 2 tsp Sugar
- 4 tbsp Red wine vinegar
- 4 tbsp Wild cranberries
- 2 tsp Cinammon
- 4 Mandarins
- Quarter the red cabbage, cut out the stalk generously, remove the outer leaves and cut everything into fine, not too long strips. (or planing if necessary). Mix / knead with salt (2 teaspoons), sugar (2 teaspoons) and red wine vinegar (4 teaspoons). Peel the apples, remove the casing, dice and mix with the red cabbage. Peel and dice the onions and fry them in butter fat (1 tbsp) and goose lard (1 tbsp). Add the cut red cabbage with apples, fry / stir fry briefly and deglaze / pour with red wine (400 ml) and water (600 ml). Let everything simmer / cook for about 1 hour. Possibly add water. Warning: can burn quickly! Mix the cornstarch (2 tbsp) with cold water and mix with the red cabbage. The red cabbage should become shiny. Season with salt (1 teaspoon), sugar (2 teaspoons), goose fat (1 teaspoon), red wine, vinegar (4 teaspoons) and cinnamon (2 teaspoons). Peel the mandarins and cut the wedges into thirds. Finally fold in the wild cranberries (4 tbsp) and pieces of tangerine.
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