John Myers
Steamed Red Cabbage
The perfect steamed red cabbage recipe with a picture and simple step-by-step instructions.
- 800 g Red cabbage
- Salt
- 0,125 l Orange juice
- Lemon juice from half a lemon
- 4 tbsp Oil
- 80 g Onions
- 1 tbsp Granulated sugar
- 0,2 l Red wine
- Water or soup to pour on
- 150 g Apples
- 1 tbsp Cranberry compote
- 1 Pr Cinammon
- 1 KL Cornstarch
- The plachutta is very well known in Vienna, its specialty is boiled beef with side dishes such as lice sauce, apple, vinegar or bread roll, roasted potatoes, cream sauce or dill sauce. Anyone who comes to Vienna is always worth a visit.
- Remove the outer leaves from the red colt, cut the head in half, cut out the stalk. Slice red cabbage or cut into very fine strips. Mix with salt, orange and zotron juice, marinate for a few hours.
- Peel the onions and cut into very fine cubes. Heat oil in a saucepan and roast the onions in it until colorless, add sugar and deglaze with red wine. Pour red cabbage on top with a little water or soup and cook covered with crispy meat (approx. 60 minutes)
- Peel and halve apples and cut or grate small cubes. Add the cranberries and cinnamon to the red cabbage and cook for a few more minutes.
- Mix the starch with something cold, stir in and bring to the boil.
- P.S. there are currently no pictures, unfortunately they have already deleted, when I cook it again I put pictures on it.
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