With roast goose or duck: many Germans put red cabbage on the table at Christmas.
But forget about the vegetables from the jar and make them fresh yourself!
The winter season also brings red cabbage back on the table: especially in the (pre-) Christmas season it is a popular
accompaniment to roasts
game and crispy poultry
and is part of a hearty
meal for most connoisseurs
Of course, in order to save yourself work, you can use the finished red cabbage from the can or from the jar.
Remove the lid, put it in the pot and warm it up.
But apple red cabbage tastes much tastier and fresher, homemade.
It also provides more valuable vitamins.
And the preparation is not difficult at all, as the following recipe will prove to you.
All you have to do is chop the ingredients such as red cabbage, apples and onions, then put everything in a saucepan with liquid (apple juice) and spices and then the
homemade apple and red cabbage
can cook on the stove.
In the meantime, you can take care of other dishes.
red cabbage put to the test: frozen product or red cabbage from a glass - which tastes better?
Recipe: making apple and red cabbage yourself - ingredients
Portions: for 4 people
Preparation time: 25 minutes
Cooking time: 50 minutes
Degree of difficulty: easy
1 small head of red cabbage (approx. 750 g)
2 tart apples
2 tbsp goose fat (coconut oil is a good alternative for vegetarians and vegans)
3-4 tbsp apple cider vinegar
1/4 l apple juice
1-2 bay leaves
1 tablespoon of sugar
The vinegar in the ingredients list ensures that the cabbage retains its lovely purple color.
You can give the
red cabbage a Christmas touch
by adding cinnamon or star anise, for example.
Red wine or cranberry jam also give the delicious side dish a special aroma.
Currant jelly is also used in classic recipes, its fruity acidity enhances the taste of cabbage and gives it a sweetish spice.
Do you always throw away broccoli and cauliflower stems?
Why this is a mistake.
Make fresh apple and red cabbage yourself: ideal side dish for game, roast and duck
Remove the outer leaves from the red cabbage and cut out the stalk.
Quarter and cut the red cabbage crosswise into fine strips, alternatively slice.
Peel and cut the apples and onion into cubes.
Heat the lard in a saucepan and sauté the diced apple and onion in it.
Stir in the red cabbage and vinegar and pour in the apple juice.
Now add the cloves and bay leaves and season with salt, pepper and sugar.
Cover and let the red cabbage cook for about 50 minutes over a medium heat.
Stir in between and add a little more liquid if necessary.
By the way: Prepared red cabbage can also be frozen very well.
In this way you can prepare the side dish well in advance and are well prepared for future meals.
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