John Myers
Red Cabbage winemaker Style
The perfect red cabbage winemaker style recipe with a picture and simple step-by-step instructions.
- 800 g Fresh red cabbage
- 1 piece Shallot
- 200 g Blue grapes
- 1 tsp Goose fat
- 0,2 l Red wine
- Salt, pepper, nutmeg, possibly clove
- Remove the outer leaves from the red cabbage and cut out the stalk. Then cut or slice the cabbage into fine strips. Finely dice shallot. Melt the goose lard in a large saucepan. Put a handful of the cabbage aside, sauté the rest with the shallot in the goose lard. Then pour in the red wine and season with a little salt.
- With the lid closed, cook over low heat for about 15 minutes, stirring occasionally, then remove the lid and cook for another 10 minutes. Meanwhile, halve or quarter the grapes (depending on size) and remove the seeds. For the very festive peel off the peel from the grapes.
- Season the red cabbage with salt, pepper and nutmeg, turn off the heat. Add the grapes and let them warm up. Finally stir in the cabbage that you have set aside (before using a saucepan from the stove) and serve.
- If you don’t like the raw vegetables, just sauté all the cabbage. If the wine has boiled off before the end of the cooking time (which experience has shown is likely), add some water or vegetable stock.
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