John Myers
Contents
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Ingredients
- 2 kg Sliced red cabbage
- 4 Cut the onions into fine strips
- 2 Bay leaves
- 2 tsp Juniper berries
- 1,5 Cinnamon stick
- 2 tbsp Clarified butter
- 400 ml Dry red wine
- 12 tbsp Apple Cider Vinegar
- 3 tbsp Sugar
- 2 tsp Salt
- 3 Apple Boskoop cut into cubes, peeled
- 2 tsp Food starch
- 1 Glass Black currant jelly
Instructions
- Heat the butter lard in a large roasting pan and sauté the onions until translucent.
- Add red cabbage
- 3rd also: bay leaves, juniper berries and cinnamon - stir
- Pour red wine
- Now add vinegar, sugar and salt to the red cabbage, mix well, bring to the boil, cover and let simmer for about 1 hour. Stir again and again in between, add a little water so that the red cabbage doesn't burn.
- After 15 minutes, add the apple cubes to the red cabbage and mix well
- Finally mix in the currant jelly and season with vinegar, sugar and salt
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 74.9g
