Description
For me the taste of winter is, tangerines, carrots and braised red cabbage. Every housewife in Germany, Austria, Czech Republic, Poland or the Scandinavian countries, has a proven recipe. I want to offer you your. The beauty of cabbage is that the longer it stands, the tastier it becomes. Therefore, it can be prepared a day or two before the holiday, to remove the chill, and before serving just to warm up. This side dish is perfectly resistant to freezing without losing any of the taste or the presentation. Say at once : the balance of products given per kilogram of cabbage. But since the head is almost always about 3 kg, the number of products I triple. So don't be alarmed seeing the photo full cauldron of cabbage, half of me immediately goes into the freezer.
Ingredients
-
Cabbage, red,
1 kg
-
Dry red wine
200 ml
-
Jam
150 g
-
Carnation
0.333 tsp
-
Cinnamon
0.333 tsp
-
Allspice
5 piece
-
Vegetable oil
2 Tbsp
-
Oat flakes
2 Tbsp
-
Salt
0.5 Tbsp
-
Balsamic
50 ml
-
Pepper Cayenne
-
Sugar
-
Water
-
Lard
1 Tbsp
-
Bay leaf
1 piece
Cooking
My cabbage, freed from the outer leaves and grind them arbitrarily. It is easier to grate it on a coarse grater, but you can slice it with a knife or shredder. I cut with a knife when they come pickiest of guests - then you can see exactly what the cabbage is homemade, not from cans. And grated true, when the old people come to them to chew it easier.
Put a large kettle, preferably cast-iron (or a baking dish, or dishes with a thick bottom), the fire heated, add the vegetable oil and fry it until the cabbage changes color - it will start to turn blue. Pour red wine and, occasionally digging the cabbage, give it to boil away almost completely. Add plum jam or marmalade (I have specifically for cabbage stockpiled jars of jam "Christmas plum", if you wish, you can see in my recipes) and ground spices: cloves, cinnamon, pepper, Cayenne and allspice. As should all mix up, if necessary, pour a little water, salt, close the lid, make the minimum fire and leave the cabbage for 2 hours. Although from time to time is not a sin to check whether the water boiled away.
After 2 hours open the lid of the cauldron (the cabbage will sit ) and add cereal. All mix well, put the Bay leaf, pour in the balsamic vinegar and check for salt-sugar-acid. Taste the cabbage should be sweet and sour, almost salty. It may be necessary to add more marmalade (sugar, jam) or vinegar. Monitor the water level. Close the lid and leave the cabbage for another half an hour, depending on how soft you want it to.
That's all business. The cabbage is ready (here I have it smaller, this was done for old people). Put the cauldron in the cold. As I said, half of you can safely freeze. Before applying heat, optionally adding a tbsp of lard or melted goose fat. Cabbage is shiny, glossy, even more fragrant. Vegetarians skip this step. Goes very well with poultry : duck, Turkey, chicken, goose. But with roasted pork or braised beef is also very, very tasty. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.