Gastronomixs

Red cabbage sauce

Vegetable-based sauces give a dish character and add a fresh tone. A red cabbage sauce is amazingly simple to make and always looks great. 

Red cabbage sauce

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Ingredients

3

 

shallots, finely diced

1

 

apple, Granny Smith

100

g

butter

2

tbsp

cane sugar

1

tbsp

spice mix (coriander seed, star anise, clove)

4

tbsp

balsamic vinegar

800

g

red beets, cooked

4

dl

veal fond

3

leaves

bay leaves, fresh

 

 

salt and pepper

200

g

butter

Preparation method

  • Fry the sliced shallot and apple in the butter and caramelise with the cane sugar and the spice blend.
  • Add the balsamic vinegar and reduce to a syrup.
  • Add the red cabbage, veal fond and bay leaf, and continue to reduce.
  • Remove the bay leaves and purée the sauce with a hand-held blender.
  • Push through a fine sieve and season with salt and pepper.
  • Mount with knobs of cold butter.

Serving suggestions

  • As a sauce for game and poultry dishes, e.g. with wild squab, potato dishes and mushrooms.
  • As a basic preparation, for example, for a crémeux.

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