The secret of a red cabbage lies in the preparation, namely it is thoroughly pickled. On the one hand, this makes it more digestible and, on the other hand, it absorbs the aromas excellently. For this dish you should start at least two, preferably three days in advance. It’s not a lot of work, it just looks like a mess.
Calculate back from the day on which you want to serve the red cabbage, this is “day zero”.
Day -3: Prepare the stain
Day -2: Plane and pickle the red cabbage
Day 0: prepare the red cabbage
Let’s go in order and start with the stain.
Ingredients :
- 50g sugar
- 100ml red port wine
- 200ml red wine
- 500ml chicken stock
- Spices for the crowd: 2 bay leaves 6 cloves
- 8 juniper berries
- 1 tsp black peppercorns
- 1 level tsp salt
- 1 tsp Arabic coffee spice
- 1/2 star anise
- 1 head red cabbage
- 3 butcher onions
- 6 Pink Lady apples
Procedure :
Melt 50g sugar to caramel and then bring to the boil with 200ml red wine, 100ml red port wine and 500ml chicken stock and the spices.
Let everything simmer for 15 minutes, pass through a very fine sieve and let it get really cold, preferably at refrigerator temperature.
Prepare red cabbage:
- 1 head of red cabbage, cut into very fine strips
- Then pour it over the red cabbage and marinate airtight in the fridge for 1-2 days.
Finish the red cabbage :
Sauté 300g onion julienne and 300g grated peeled apple in 50g goose fat until translucent.
Add the red cabbage with all the marinade and stir. Cook on a low flame in the closed pot for about 2 hours until it is still al dente.
If the red cabbage broth is still too runny for you, you can add the whole thing bind strength.
Optional, if the entire amount is to be served immediately: 10 minutes before the end, fold in the zest of one orange, do not boil again. Otherwise, only lift an appropriately adjusted amount of orange zest below the amount that is currently needed.
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