Ingredients for Making Red Cabbage Braised Cabbage
- Red cabbage 1 piece
- Dried juniper berries 6 pieces
- Dessert red wine 1/2 cup
- Butter 50 grams
- Bay leaf 3 pieces
- Sugar 30 grams
- Balsamic vinegar 2 tablespoons
- Salt to taste
- Ground black pepper to taste
- Main Ingredients Cabbage
- Serving 4 servings
- World cuisineGerman cuisine
Deep pan with lid, wooden spatula, kitchen knife, cutting board.
Preparation of Braised Red Cabbage:
Step 1: Prepare the cabbage.
Red cabbage needs to be cleaned well by removing dried and sluggish leaves, as well as fine grains of sand and adhering dirt. Then carefully cut the head of cabbage into two halves with the help of a large and sharp knife and cut the bitter stump with the knife as well. Put the remaining halves on a cutting board and chop with thin and long strips. Mash and squeeze cabbage leaves after cutting is not necessary.
Step 2: Stew red cabbage.
Place the pan on the included stove and melt a piece of butter in it. Reduce heat to medium power and pour sugar, bay leaf and juniper berries onto the bottom of the pan. Stir all the time until the sugar is completely dissolved. Then add the same vinegar and bring to a boil, then pour the red dessert wine and boil the mixture again. Do not forget to stir.
Pour shredded red cabbage into the resulting marinade. Add pepper and salt to taste, mix everything well to evenly distribute the spices. Cover the pan and simmer everything for 45 minutes. Do not forget to periodically mix the cooking dish. After the specified time has passed, turn off the heat and let the cabbage still 5-7 minutes stand. That's all, you can proceed to serving.
Step 3: Serve the braised red cabbage.
Stewed cabbage is served only as a side dish for various meat dishes and dishes of meat of fatty poultry, because it perfectly complements and emphasizes their taste. Of course, you can cook this dish for a regular family dinner, or for a dinner party. I hope you enjoy the rich aroma and taste of stewed cabbage cooked according to this recipe.
Enjoy your meal!
- It is better to cook cabbage according to this recipe the day before serving, since when it is brewed it is thoroughly saturated with seasonings and it only tastes better.
- If you intend to serve stewed red cabbage to the duck, then you can replace the butter with duck fat.
- You can also add cranberry jam or cranberry sauce to the finished cabbage.