Red cabbage spread

Ingredients for 4 servings:

• 400 g red cabbage
• 1 onion(s)
• 1 tbsp sunflower oil
• some salt
• some black pepper from the mill
• 2 tbsp red wine vinegar
• ¼ liter apple juice
• 1 tbsp walnut oil
• 200 g double cream cheese
• 1 tbsp cranberries from the jar
• 1 dashes lemon juice
• 1 tsp sunflower seeds
• 3 stalks of parsley, flat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Tastes delicious on toasted bread

Trim and wash the red cabbage, and slice into thin strips. Peel and dice the onion. Briefly sauté both in hot sunflower oil and season with a little salt and a few grinds of freshly ground black pepper. Deglaze with the red wine vinegar and apple juice and simmer for about 20 minutes. Drain the red cabbage, reserving the liquid and allowing the red cabbage to cool. Purée the red cabbage with walnut oil, cream cheese, cranberries, and lemon juice until creamy. Add a little more of the red cabbage liquid, if desired, and season with a little salt and a few grinds of freshly ground black pepper. Garnish with the sunflower seeds and parsley leaves.