John Myers
Contents
show
Ingredients
- 1 Fresh red cabbage
- 1 Diced onion
- 1 Apple Braeburn
- Salt, sugar, pepper, cloves, allspice, bay leaves
- 500 ml Yeast-Free vegetable broth
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Oil
- 50 ml Apple juice
Instructions
- Finely slice the red cabbage, then add plenty of sugar, salt, add a little apple juice and knead thoroughly
- Peel and quarter the apple, remove the core and then cut into thin strips
- Put the cloves, allspice and bay leaves in a spice bag (I usually make it myself with a tea filter; alternative: a tea infuser)
- Heat the fat, let the onion cubes sauté briefly and immediately add the red cabbage and let it reach temperature
- Deglaze with apple cider vinegar (this is how the red cabbage retains its color and apple cider vinegar is safe for histamine allergy sufferers)
- Add the apple wedges and the spice packet, salt, pepper and sugar again
- Fill up with vegetable stock and cook for approx. 45 minutes until soft, stirring occasionally
- Remove the spice sachets, then season the red cabbage to taste and add a little more seasoning if necessary
- If you like, you can now mix the starch with cold water and bind the red cabbage (I prefer it unbound)
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 4.8gProtein: 0.3gFat: 16.7g
