Ingredients
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1 head Red Cabbage
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1 Onion
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2 ApplesGranny Smith gives it extra tartness
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1 Cinnamon Stick
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2 Whole Cloves
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1 Bay Leaf
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3-4 Dried Juniper Berries
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10 whole White Pepperor black pepper
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1/2 cup (100g) Apple Sauce
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2 Tbsp Honey
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1/4 cup (50 ml) White Wine Vinegar
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1 cup (200ml) Red Wine
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3 1/2 Tbsp (50g) Clarified Butter
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Special EquipmentA spice sachet or spice bag is needed to wrap the spices in. An alternative to doing all the spices yourself is to use 1/4 tsp ground cloves, 1/4 tsp allspice, and 1/4 tsp ground nutmeg. |
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2
Done
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Cut the cabbage head into 4 quarters, then slice into fine strips (remove the trunk and disgard first). Add to a large bowl. Mix in the applesauce, honey, vinegar and red wine. |
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3
Done
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If making your own spice sachet, combine the cinnamon stick, cloves, juniper berries (an alternative to the berries would be a few carraway seeds) and whole pepper and tie shut. Add to the cabbage and let marinate a good hour (overnight in the refrigerator is best). |
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4
Done
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Peel and slice the onions. In a dutch oven or a large pot, add the clarified butter and onions and cook for 3 minutes. Then add the red cabbage with the sachet. |
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5
Done
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Peel and slice the apples into bit-sized chunks. Add to the red cabbage. |
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6
Done
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Let the red cabbage cook with a lid on for 45 minutes on medium-low heat. Remove the lid and let cook for another 15-20 minutes. |
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7
Done
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Remove the spice sachet, season with salt and pepper and stir. |
