John Myers
Spicy Red Cabbage La Peter
The perfect spicy red cabbage la peter recipe with a picture and simple step-by-step instructions.
- 1 head Fresh red cabbage
- 150 g Lard / fat
- 2 Red onions
- 500 ml Red wine
- 2 Apples, grated
- 1 tbsp Tomato paste
- 2 Tomatoes
- 1 tbsp Vegetable extract (see recipe)
- 0,5 tsp Garlic paste (see recipe)
- 30 g Grated ginger
- 1 tsp Baking soda
- 100 ml Red wine vinegar
- 50 ml Balsamic vinegar red
- 3 tbsp Sugar
- 5 Pc. Cloves
- 8 Pc. Juniper berries
- 6 Pc. Pimento
- 4 Pc. Bay leaves
- 400 ml Vegetable broth
- 1 Orange, the grated peel
- 1 tbsp Rubbed thyme
- 1 tsp Red pepper, hot
- 1 tbsp Currant jam
- Himalayan salt
- Black pepper from the mill
- Lemon juice
- 4 Flour butter (see recipe)
- Clean the red cabbage and then slice it finely. But first remove the stalk. Peel and dice the onion. Peel the apples, remove the core, slice them finely and sprinkle a little with lemon juice.
- Grate ginger. Brew the tomatoes in boiling water for 2 minutes and then peel them. Then puree in the blender.
- Heat the pot and melt the lard over a moderate heat. Pour in the onion and sauté until translucent.
- Add tomato paste and vegetable extract and roast with it. Pour the pureed tomatoes over them and simmer for about 3 minutes.
- Now deglaze with the red wine and cook for approx. 5 minutes and stir in the grated apples. Add all the spices and bay leaves and gradually stir in the grated red cabbage into the boiling reduction. Stir garlic paste (garlic paste)
- Pour the vegetable stock over them. Pour in the vinegar, balsamic coconut and baking soda. (Baking soda keeps the color and speeds up cooking.)
- Put the grated orange peel into the red cabbage. Simmer for about 30 minutes with the lid closed.
- If the red cabbage is cooked (firm to the bite), season with Himalayan salt, black pepper from the mill, red, hot paprika and rubbed thyme to taste
- Finally, seal with 4-5 scoops of flour butter. (Flour butter (Beurre manié))
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