Gastronomixs

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.

Braised red cabbage

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

red cabbage

1

tbsp

ground cinnamon

3

dl

red wine

200

g

currant jelly

100

g

veal glacé

 

 

salt and black pepper

2

 

sweet apples, peeled and cut into pieces

125

g

butter or lard

Preparation method

  • Remove the outer leaves of the red cabbage. Cut the cabbage into quarters and remove the heart.
  • Rinse the cabbage quarters and slice them as thinly as possible.
  • Mix the sliced cabbage with the ground cinnamon, red wine, currant jelly and veal glacé and season to taste with salt and pepper.
  • Transfer the cabbage to a cocotte or metal oven dish, add butter or lard and cover with buttered baking paper.
  • Put in an oven at 160°C and add the apple pieces after 30 minutes.
  • Bake for another 30 minutes, checking now and again to see if it is done. Is the cabbage drying out and is it not done yet? Add a little currant juice or stock.
  • Further season the cabbage to taste with icing sugar, red wine vinegar and salt and pepper.

Serving suggestions

  • As part of a main course with a stewed beef, hash or game component.
  • As part of a composition with apple, mushroom, onion or potato components.

Previous page