When it gets cold outside, you know it’s cabbage time. This traditional recipe for red cabbage is often served as a side to main dishes, such as “Rouladen” or “Schweinshaxe”.
Ingredients (for 4 portions):
1 red cabbage, roughly 750g (1.7 lbs)
1 tablespoon butter
salt to taste
3 tablespoons currant jam
1 bay leaf
3 juniper berries
500 ml (2 cups) vegetable stock
200 g apples (7 oz)
1 teaspoon corn starch
2 tablespoons red wine vinegar
Clean and remove outer leaves of red cabbage, quarter and remove stem, then cut into strips.
Add butter to pan and melt.
Add onions to butter and fry until clear.
Add strips of red cabbage, along with salt, pepper, and currant jelly, and let cook for 5 minutes.
Add bay leaf, juniper berries, and vegetable stock, then cover and let simmer for 20 minutes.
Peel and remove seeds from apple, then dice into 1 cm squared cubes.
Add apple cubes to red cabbage mixture when 20 minutes are up, then continue to simmer for another 10 minutes.
When 10 minutes are up, mix cornstarch and red wine vinegar together and pour mixture into red cabbage mixture, stirring to thoroughly mix.
Bring to boil.
Once done, take red cabbage off heat and serve or can.