in Germany

Red cabbage with red wine

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Ingredients for 4 servings:

  • 1 kg red cabbage
  • 40 g clarified butter or goose fat
  • ⅛ liter red wine
  • 1 small onion(s)
  • 4 tbsp cranberry compote or currant jelly
  • salt and pepper
  • 2 juniper berries, chopped
  • 2 apples
  • 3 tbsp vinegar (red wine vinegar)
  • 2 bay leaves
  • 5 cloves, whole
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the finely chopped onion in the hot fat, add the finely chopped cabbage, mix thoroughly, add the spices, and stir frequently. Sauté for 20 minutes, until the cabbage wilts. Simmer for a longer time before deglazing. Then deglaze with water (do not completely cover with water because of the red wine). Add the finely chopped apples, red wine, and cranberry compote, mix thoroughly again, and simmer covered over moderate heat for about 1 to 1.5 hours, stirring frequently. Finally, 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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