Organic red cabbage spicy

Ingredients for 6 servings:

• 1 large red cabbage
• 3 m.-sized apples
• 3 m.-large onion(s), red
• 150 g smoked beef bacon
• 2 tsp cinnamon
• 100 g ginger, peeled and very finely chopped or grated
• 40 g garlic or 6 g cloves, peeled and very finely chopped or grated
• 6 bay leaves
• 6 tsp sugar (chili sugar)
• ¾ liter vegetable broth
• 4 tsp herbal salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

simple, intense flavor with ginger, garlic and chili

If possible, use only organic products. Chop the cabbage and apples into small pieces, or better yet, slice or slice them with a food processor. Place the beef bacon and finely chopped onions in a saucepan, melt the fat, and brown the onions in it, then add the very finely chopped or grated ginger and garlic. Brown for 5 minutes over high heat, being careful not to let it burn. Then reduce the heat to low. Bring the vegetable stock to a boil briefly in a small saucepan and reduce the heat to low. Add the chopped red cabbage and chopped apples to the pan with the beef fat, stirring well. Then add the meat stock. Add the cinnamon, salt, bay leaves, and chili sugar, and stir well. Cook for 20 minutes in a high-pressure cooker (pressure cooker). I have a setting for chicken on my pressure cooker (from China, very good), which I use for cabbage, so it stays a bit firmer and not so soft. The red cabbage has a slightly spicy flavor, with hints of ginger and chili, but not overpowering. The original red cabbage flavor remains intact. I avoid adding wine, preferring smoked fat, ginger, garlic, onions, and chili, rather than any other herbs. I like to chop the ingredients very finely so that all the small pieces remain in the vegetables and their flavor is fully expressed. I also grind the bay leaves. This spicy vegetable tastes great on its own, but also with potato dumplings and roast beef or goose.