John Myers
Contents
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Ingredients
- 0,5 head Red cabbage, cut into small pieces and recently freshly frozen
- 1 medium Red Onion
- 2 tbsp Plant cream
- 250 ml Vegetable broth hot
- Salt
- Colorful pepper from the mill
- 0,5 tsp Cinammon
- 0,25 tsp Pimento
- 1 tsp Sugar
- 2 Bay leaves
- 1 tsp Freshly squeezed lemon juice
- 1 tsp Balsamic vinegar dark
- 2 large Apples
- 2 tbsp Cranberries from the glass, a little more or less to taste
- 0,5 tsp Honey
Instructions
- Peel and finely dice the onion. Heat the plant cream in a saucepan and sauté the onion in it. Add defrosted red cabbage after 5 minutes and fry briefly. Deglaze with the hot vegetable stock.
- Add the spices, sugar, bay leaves, balsamic vinegar and lemon juice. Bring to the boil, then simmer over low heat, stirring occasionally, for about 45 minutes.
- In the meantime, peel the apples, remove the core and dice finely. After 20 minutes of cooking, add to the red cabbage.
- Finally stir in the cranberries and honey, remove the bay leaves and season again with the spices and serve. Goes well with goulash, roulades and, thanks to the fine cinnamon note, also with the classic Christmas duck or goose. Have fun cooking and enjoying!
- We had the red cabbage with beef roulades with plum filling and parsley potatoes, recipe for the roulades in my KB. Link: Fine beef roulades with plum filling and lots of aromatic sauce
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 5.7gProtein: 0.3gFat: 13.1g
