in Recipes

Shallots – red cabbage with prunes

updated

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Ingredients for 4 servings:

  • 750 g red cabbage
  • 300 g shallot(s)
  • Goose fat or pork fat
  • ⅛ liter port wine
  • ⅛ liter red wine, dry
  • 2 tbsp balsamic vinegar
  • 1 bay leaf
  • 1 carnation(s)
  • ½ stalk(s) cinnamon
  • salt and pepper
  • possibly sugar
  • 150 g prunes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with duck, goose or roast pork

Remove the outer leaves from the red cabbage, divide the cabbage, and remove the stalk. Cut or shred the cabbage into fine strips. Peel the shallots and fry them in the lard. Add the red cabbage and fry. Deglaze with the port and red wine, then add the vinegar and spices. Cover and simmer for 50-60 minutes, stirring occasionally. After 30 minutes, add the halved prunes. Check frequently; the cabbage should still be slightly firm to the bite and not mushy.

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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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