red cabbage
The red cabbage, home-prepared from a beautiful red cabbage, is one of those dishes that autumn called to the table.
Spiced and seasoned properly I am a great accompaniment to many meat dishes.
But also to accompany the simple slices of dumplings, or type the Serviettensemmelknödel knedlik.
Of course they are excellent not only in autumn but also in winter and spring.
And using some attention with fats with which prepares them, can also accompany a summer barbecue.
Preparing them is not difficult, you just have to start the day before because, after being sliced and salted, they must have to rest for at least a dozen of hours.
Here with me you are always, good, even in the supermarket, but there is no comparison with those facts, well, home!
And then, starting from the ingredients, begin preparations to put them on the table!
Ingredients:
| red cabbage | g | 1'000 |
| cup sugar | TS. | 2 |
| sale | q.s. | |
| juniper berries | pc. | 8 |
| laurel | leaves | 4 |
| cloves | pc. | 2 |
| allspice grains (v. Note) | ct. | 1 |
| onion | g | 200 |
| goose fat (v. Note) | TS. | 4 |
| Apple juice | ml. | 100 |
| pepper | pc. | q.s. |
| apple | pc. | 1 |
Preparation:
Clean and divide the red cabbage into four parts, remove the hard core and slice them thin with the mandolin.
Season with salt and sugar, mix well and let stand, covered, at least one night.
The next day will be ready to be consumed, as is, in salads, or cooked; for example by following this procedure.
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Thinly sliced onions (more will be thinner and more quickly disferanno).
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Fry them in oil over medium heat until they start to become transparent
Add the cabbage and sauté flavor and take
Complete with apple juice, water and the apple slices.
Prepare a bag with the spices
Add it to the sauerkraut, pushing it well into the vegetables.
Cover and let simmer for a ninety minutes.
Sauerkraut are ready to be served!
ADVICES AND NOTES:
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- Pimento: can be replaced by black pepper and chilli
- Fat goose: Tradition would like the fried to be prepared in an animal fat, for example goose fat or lard.
Personally I think the taste is too influenced and I prefer to use clarified butter or better EVO oil
(having a good rapeseed oil, BIO, I think and I guarantee that this preparation is extremely suitable) - Related articles: Baked sauerkraut
Recipe, text only: to print or download.
