1.5 kg shredded and seasoned red cabbage
75 g oil
175 ml red wine
50 g redcurrant jelly
150 ml vinegar
cinnamon stick
cloves
coriander seeds
peppercorns
juniper berries
75 g chopped onion
275 g lardons of bacon
125 g diced ham
10 hollowed-out apples
75 g oil
175 ml red wine
50 g redcurrant jelly
150 ml vinegar
cinnamon stick
cloves
coriander seeds
peppercorns
juniper berries
75 g chopped onion
275 g lardons of bacon
125 g diced ham
10 hollowed-out apples
method
1. Sweat 1.5 kg shredded and seasoned red cabbage in 75 g oil or goose fat. Add 175 ml red wine, 50 g redcurrant jelly, 150 ml vinegar and a muslin bag containing cinnamon stick, cloves, coriander seeds, peppercorns and juniper berries.
2. Cover with bacon fat, greaseproof paper and a lid and braise at 180°C for 1 hour.
3. Golden fry 75 g chopped onion and 275 g lardons of bacon, then add 125 g diced ham and fill into the centres of 10 hollowed-out apples, place on top of the braised cabbage and continue braising for a further 20 minutes.
4. Remove the bag of flavourings and the bacon fat and serve.
2. Cover with bacon fat, greaseproof paper and a lid and braise at 180°C for 1 hour.
3. Golden fry 75 g chopped onion and 275 g lardons of bacon, then add 125 g diced ham and fill into the centres of 10 hollowed-out apples, place on top of the braised cabbage and continue braising for a further 20 minutes.
4. Remove the bag of flavourings and the bacon fat and serve.
serving amount
serves 10
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