Stewed red cabbage is a classic (holiday) side dish for roast poultry or pork. Because it is St. Martin and because festive dishes are eaten, roast duck or goose. And also anything else meaty. And we try a new wine.
The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage’s red color.
White, green and red cabbage are real natural remedies that can be consumed in a thousand and one ways in the winter, and with them you can introduce a lot of substances into the body that the body needs to defend itself against colds. Cabbage cleans and detoxifies the body, and our ancestors already knew its value. Cabbage is also known as a food that has empty calories, so you won’t gain weight with it, quite the opposite. By eating cabbage, you can even lose a few kilograms.
But let’s get back to the recipe.
We need red cabbage, onion, apple, olive oil, dry red wine, sugar, salt, cumin, garlic, black pepper, fennel, bay leaf.
Grate the cabbage thinly, as for a salad, wash and drain. Peel and finely chop the onion and garlic. Heat the oil in a pan and caramelize the sugar. Sprinkle the chopped onion over the caramelized sugar. Fry it quickly. Add chopped garlic and sliced cabbage. Add salt, finely grate an apple on top of the cabbage, pour in the wine and season with cumin. Add all the other spices. Pour a little water or soup if you have it at hand, cover and simmer until soft.
As mentioned, we serve it as a side dish to roast meat.
And last but not least, let your imagination run free.