in Recipes

Red cabbage with quinces

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Ingredients for 4 servings:

  • 1 kg red cabbage
  • 1 large onion(s)
  • 3 quinces
  • 60 g lard (greaves)
  • 1 bay leaf
  • some cloves
  • Salt
  • 2 tbsp vinegar (red wine vinegar)
  • 125 ml red wine
  • 1 tbsp flour
  • 2 tbsp water
  • 2 tbsp cranberry compote
  • Sugar

Instructions

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

Remove the leaves from the red cabbage, wash the cabbage, quarter it, and remove the stalk. Finely chop or shred the cabbage. Peel and dice the onion. Peel, core, and dice the quinces. Melt the lard, fry the onion in it until light yellow, add the cabbage, and sauté. Add the quinces, bay leaf, a few cloves, salt, sugar, red wine vinegar, cranberries, and red wine, and sauté until tender. Mix 1 tablespoon of wheat flour with 2 tablespoons of water and thicken the red cabbage. Season to taste with salt, sugar, and red wine vinegar.

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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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