John Myers
Contents
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Ingredients
- 1 kg Red cabbage - red cabbage for the Prussians
- 2 Medium onions, finely diced
- 2 Apples, peeled and finely diced
- 3 tbsp Clarified butter
- 3 tbsp Red wine vinegar
- 300 ml Dry red wine
- 100 ml Vegetable broth
- 4 Cloves
- 150 ml Apple juice naturally cloudy
- 1 tbsp White sugar
- Salt and pepper from the mill
- 100 g Wild cranberry jam
Instructions
- Wash the red cabbage, quarter it and cut out the hard stalk. Finely slice or cut the cabbage. Put the cabbage in a bowl, season with salt and knead vigorously with your hands.
- Heat the butter lard in a saucepan and sauté the onion and apple cubes in it. Deglaze with the vinegar and add the red cabbage and let simmer for about 7 minutes. Add the cloves, sugar and pepper, pour over the wine, stock and apple juice. Let simmer for 1-1.5 hours on low heat.
- Add the cranberries 10 minutes before the end of the cooking time and stew for another 10 minutes.
- The herb is actually ready for consumption now, but tastes twice as good the next day. We always make enough that we can freeze 1-2 servings. We let the cabbage thaw in the pot on very low heat and then warm it up. It tastes like freshly made.
Nutrition
Serving: 100gCalories: 195kcalCarbohydrates: 5.2gProtein: 0.3gFat: 19.1g
