Red cabbage Franconian style

There is a delicate, aromatic recipe from Franconia.

Along with white cabbage, red cabbage, red cabbage and red cabbage are one of the most popular types of cabbage in Germany. As a cooked side dish, it is often served with various roast dishes such as beef roulades or sauerbraten . As with many specialties, there are also different recipes here. This preparation is very delicate and aromatic.

TIP

Prepare a multiple of the amount and freeze in portions. It works well vacuumed. If necessary, the bags are simply heated in a water bath and in no time you have delicious homemade red cabbage.

Bowl of red cabbage

Recipe red cabbage

A Franconian-style recipe.
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Course: side dish
Cuisine: Frankonia, Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients & Shopping list

  • 500 g red cabbage
  • 1 tart apple (e.g. Breabourn)
  • 1 small potatioe
  • 3 tbsp cranberries
  • 100 ml vegetable stock
  • 50 ml red wine
  • 4 tbsp red wine vinegar
  • 1 tbsp clarified butter
  • 2 bay leaves
  • 3 cloves
  • 2 juniper berries
  • Salt, sugar and possibly other vinegar (to taste)

Preparation

  • Remove the outer leaves and the stalk from the red cabbage. Wash and plan everything finely with the hamd or a food processor.
  • Remove the skin and core from the apple. Dice the apple into pieces. Heat clarified butter in a saucepan and⁣⁣ and sauté the apples briefly.
  • Add the red cabbage along with the spices (bay leaves, cloves and juniper berries. Braise everything briefly and then add the broth.
  • Bring the caraut to the boil. Then simmer for 30 minutes. Stir occasionally.
  • Finely grate the peeled potato and add to the cabbage. It causes the red cabbage to thicken. Let simmer for another 20 minutes. Don't forget to stir.
  • Then add red wine, vinegar and cranberries and simmer for another 5 minutes. Finally, season with salt, sugar and possibly vinegar.

Tips & Hints

This red cabbage goes very well with stews such as roulades, goose, game or sauerbraten. TIP: Prepare a multiple of the amount and freeze in portions. It works well vacuumed. If necessary, the bags are simply heated in a water bath and in no time you have delicious homemade red cabbage.

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