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Braised red cabbage

These days, the classic French technique of braising is not frequently used. Preparation in the oven gives the ingredients a lovely and concentrated taste in which all the aromas are concentrated.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Sulphite
  • Celery

Ingredients

1
red cabbage
1
tbsp
ground cinnamon
300
ml
red wine
200
g
currant jelly
100
g
veal glacé
as needed
salt and pepper
2
apples, cut in small pieces, peeled with a peeler
125
g
butter

Scale recipe

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