← All recipes

🍽️ Classic Red Cabbage or Blue Cabbage

280 kcal · 90 min · 4 servings

Ingredients

• 1 medium-sized red cabbage (blue cabbage)
• 2 apples (cooking apples), peeled, quartered or 1 jar apple sauce
• 1 onion(s), peeled
• 8 clove(s)
• 1 cinnamon stick
• 1 bay leaf
• 3 tbsp sugar
• 2 tbsp goose fat (or pork fat)
• 2 tbsp red wine vinegar
• meat broth (as needed)
• 4 tbsp flour (or more)
• 500 ml red wine
• salt

Instructions

1. 1. Shred the red cabbage very finely.
2. 2. Use a slicer for this if possible.
3. 3. Put the schmaltz (rendered fat) into a pot.
4. 4. Let the sugar caramelize in the fat.
5. 5. Add the cabbage and sweat it briefly.
6. 6. Add a splash of vinegar.
7. 7. This keeps the color bright.
8. 8. Stir in the cored apples or the apple puree.
9. 9. Stick the cloves into the onion.
10. 10. Add the onion and all the spices.
11. 11. Top up with a little meat broth.
12. 12. Let it simmer for 30 to 45 minutes.
13. 13. Stir occasionally.
14. 14. Salt the cabbage.
15. 15. Dust it with a little flour.
16. 16. Stir everything well.
17. 17. Pour in the red wine.
18. 18. Bring it all to a boil again.
19. 19. Cook until the cabbage is soft.
20. 20. Don't be disappointed if the taste isn't perfect yet.
21. 21. The flavor really develops when you reheat it.
22. 22. Add a few chestnuts (maroni) before serving.
23. 23. This is a non-traditional but delicious option.
24. 24. We advise against preserving the red cabbage by filling hot jars.
25. 25. This is not safe.
26. 26. Freezing is better.
27. 27. If you process it in a canning pot at 100 degrees Celsius for one hour, omit the flour.

Nutrition per serving

• kcal: 280
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 42 g