in Germany

Red cabbage from the oven

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Ingredients for 4 servings:

  • 1 head of red cabbage (approx. 1 kg)
  • 250 g bacon, streaky
  • 2 bulb(s)
  • 300 g grapes
  • 50 g lard
  • 4 carnations
  • 2 bay leaves
  • 250 ml wine, red, dry
  • Salt
  • pepper
  • Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the red cabbage, quarter it, remove the stalks, and coarsely grate it. Mix in the salt, pepper, and sugar. Cut the bacon into small cubes or strips. Peel the pears, quarter them, and core them. Slice them. Wash the grapes and remove the stems. Grease an ovenproof dish with 20 grams of lard. Add half of the cabbage shreds. Scatter the bacon cubes, pear slices, grapes, cloves, and bay leaves over the top. Arrange the remaining lard in small flakes between the slices. Layer the other half of the red cabbage on top and pour over the red wine. Cover and cook in a preheated oven at 180 to 200 degrees Celsius for 80 to 90 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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