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Red Pointed Cabbage with Casssis
The perfect red pointed cabbage with casssis recipe with a picture and simple step-by-step instructions.
- 1 redder Cabbage
- 2 tbsp Sugar
- 0,5 tsp Cinnamon
- 5 Cloves
- 5 Allspice grains
- 70 ml Creme de cassis
- Vegetable broth
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- Salt
- Clarified butter
- Remove the outer leaves of the pointed cabbage and then either cut the stalk into small pieces by hand or let the food processor take care of it. Put the cloves and allspice in a spice bag.
- Heat some clarified butter in a saucepan and fry the shallot and garlic until translucent. Then add the pointed cabbage as well as the sugar and cinnamon and sauté for a few minutes while turning. Then deglaze with the creme de cassis and reduce to at least 1/3 and then add a little vegetable stock (not too much) and season with salt.
- Simmer at a low temperature until the cabbage is nice and soft and then season again and remove the spice sachet before consumption,
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