Red cabbage with port wine for holidays

Ingredients for 4 servings:

• 600 g red cabbage, finely chopped
• 200 ml red wine
• 100 ml port wine
• 200 ml orange juice, freshly squeezed
• 20 g sugar
• ½ vanilla pod(s)
• 2 apples, peeled, finely grated
• 1 onion(s)
• 50 g goose fat
• 1 tbsp currant jelly
• salt and pepper
• 4 juniper berries
• 3 n. B. Carnation(s)
• 6 peppercorns
• 1 bay leaf
• 1 small cinnamon stick(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 20 minutes

Recipe from a star chef

Place the juniper berries, cloves, peppercorns, bay leaf, and cinnamon stick in a tea bag and seal the lid. Caramelize the sugar in a saucepan, deglaze with orange juice, red wine, and port wine, add the spice bag, and simmer gently. Place the red cabbage in a bowl and pour the hot marinade and spice bag over it. Let it steep overnight. The next day, remove the spice bag, place the red cabbage in a sieve, collect the liquid, and reduce it to a syrup with the blackcurrant jelly. Sauté the finely chopped onion in goose fat, add the red cabbage and finely grated apples. Cook in a covered pan at 180°C for about 50 minutes until soft. Finally, season to taste with the syrup, salt, and pepper. If you want to serve the red cabbage with an oven-baked roast, you can also steam it gently on the stovetop over low heat.