Classic red cabbage
There is no such thing as the true original recipe, but this is the most common preparation method for red cabbage. It is easy to vary the spices, but you can also substitute other ingredients, such as red port or a fine, sweet sherry instead of the red wine. The recipe also calls for vinegar, which can be replaced by a good balsamic vinegar or another acidic ingredient.
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Ingredients
|
1 |
|
red cabbage, sliced and washed |
|
2 |
|
onions, thinly sliced |
|
3 |
|
sour apples, peeled and cut into pieces |
|
2 |
tbsp |
apple treacle |
|
4 |
dl |
red wine |
|
4 |
|
cloves |
|
2 |
large |
bay leaves, torn |
|
2 |
|
cinnamon sticks |
|
4 |
|
juniper berries |
|
½ |
dl |
balsamic vinegar |
|
1 |
dl |
veal glacé |
|
|
|
salt |
|
100 |
g |
butter, in small blocks |
Preparation method
- Remove the outer leaves of the red cabbage, quarter the cabbage and remove the core.
- Slice the cabbage into paper-thin slices.
- Measure all ingredients and put everything except the butter in an appropriately-sized pan. Cover with a lid or a sheet of waxed paper.
- Bring to the boil and cook over low heat for a few hours.
- Just before done, mix in the butter and let cook for a few more minutes.
Serving suggestions
- As part of a main dish, e.g. a stew or a game dish.
- As a basis for other components. Could be complemented, for example, with a red cabbage terrine or warm espuma.