Traditional recipes

Red cabbage seasoned with balsamic vinegar

Red cabbage seasoned with balsamic vinegar

Cut the bacon into cubes and place in a deeper pan. Add a little oil and fry for a few minutes and add dried rosemary. Fry until golden brown and remove from the pan.

Put butter in the pan and cumin. Add the cabbage cut into thin strips, diced apples, salt and pepper. Let it simmer, stirring occasionally. When the cabbage softens, add the balsamic vinegar, the plum jam and the sugar. Cook for another 15-20 minutes.

Remove from the heat and add the fried bacon.

Serve with meat.


Hardened red cabbage with apples, ribs and balsamic vinegar

Hardened red cabbage with apples, ribs and balsamic vinegar from: olive oil, smoked ribs, fennel seeds, onions, apples, red cabbage, sea salt, pepper, balsamic vinegar, butter and parsley.

Ingredient:

  • olive oil
  • 250 g smoked ribs, with meat and fat, cut into thin slices
  • a teaspoon of crushed fennel seeds
  • an onion cleaned and cut into scales
  • 2 large, beautiful apples, cleaned and cut into 2.5 cm pieces
  • a red cabbage, cleaned of the outer leaves and back and cut into irregular pieces
  • sea ​​salt and freshly ground black pepper
  • 150 ml of balsamic vinegar
  • a cube of butter
  • a handful of fresh parsley leaves

Method of preparation:

Pour some olive oil into a saucepan, heat it and add the ribs and fennel seeds.

Heat them until lightly browned, then add the onion and leave the pan on the fire for a few more minutes, with the lid on, until the ingredients become golden and sticky.

Add the apples, followed by the cabbage, a pinch of salt, a pinch of pepper and vinegar.

Mix everything well. Put the lid back on and let the cabbage simmer for an hour, stirring occasionally. In the end you will get a sweet and sticky cabbage dish, so good that you will want to eat it straight from the pan!

But if you still have a little patience, take it out on a plate, put the butter on top and sprinkle it with parsley.


Duck with red cabbage and prunes is a dish that is worth making for holidays or anniversaries. Plum jam goes well with red cabbage and duck meat. You can use instead of duck legs, duck breast or if you like more you can replace it with goose meat.


First we cut the red cabbage and let it simmer over low heat with sugar, ginger honey and balsamic vinegar. When it is almost ready, throw in the pan and half of the prunes.


We brown the thighs a little in fat with the skin side down. Brown on all sides, season and pour over the vegetable soup. After it has boiled for about 30 minutes, we put the potatoes cut into quarters in the pot. After the potatoes soften a little, we empty all the contents of the pot (potatoes, thighs, spices) in a tray that we put in the oven. Next to all this we put the rest of the dried sprouts. Bake in the oven for about an hour, until all is nicely browned.

Put a duck leg, stewed red cabbage and potatoes with plums on a plate. It fits very well with a Black Girl.


Ingredients Duck legs with red cabbage

Hard red cabbage

1 red cabbage (about 1.3 kg)
1 onion
50 ml dry red wine
3 tablespoons red wine vinegar (I put 2 tablespoons balsamic vinegar + 1 tablespoon red wine vinegar)
2 tablespoons grated brown sugar
1/2 teaspoon ground juniper
1/4 teaspoon ground nutmeg
1 ground cinnamon plug
1 tablespoon oil
1 tablespoon butter
salt, ground black pepper

Preparation Duck legs with red cabbage

  1. Cut the cabbage finely with a knife or using a grater. Sprinkle with salt and knead for 2 minutes, soften a little.
  2. Heat the oil and butter in a pot and cook the finely chopped onion until soft.
  3. Add the cabbage in 3-4 tranches, each tranche being put after the previous one has softened. Sprinkle salt and ground black pepper on each tranche. Taste the cabbage to be pleasantly spicy.
  4. After you have finished adding all the cabbage, add the sugar, allspice, nutmeg, cinnamon and vinegar. Stir for 2-3 minutes.
  5. Quench with wine and 150 ml of water. Put the lid on the pot and let it simmer (very low!) For 1 hour. The cabbage is boiled with a lid and to keep its color. Also after 15 minutes, stir in the cabbage so that it doesn't stick to the bottom and check that it has liquid. If it doesn't and you think it's burning, drip some water.
  6. Cabbage is good and reheated, so it can be prepared in advance.
  7. When you want to serve, just remove the thighs from the lard and put them in the oven for 10 minutes at 150C, just enough to warm up a bit. Move the oven to the grill function (heat to come from above) and leave the thighs on the second level under the grill for a maximum of 10 minutes, until the skin of the thighs is brown. Supervise the meat during this time so that it does not burn.
  8. Serve the legs on a bed of mashed potatoes (prepared simply with milk, butter and a little grated horseradish, just enough to give it flavor) and sauerkraut, along with a glass of red wine used to make cabbage.

2. Cabbage with sugar, spices and vinegar


Red cabbage with prunes

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German hardened red cabbage.

German-style red cabbage has a sweet-sour taste and goes well with both duck, game and pork, especially with charcuterie and marinated ribs.

  • a medium-sized red cabbage
  • 1 large red onion
  • 2 tablespoons brown sugar
  • 4 apples
  • 6 tablespoons red wine vinegar
  • 150 ml of red wine
  • 2 tablespoons balsamic vinegar
  • 2 cloves
  • 1 star anise
  • 1 bay leaf
  • salt and pepper
  • oil
  • 30-40 gr butter
  • 1 teaspoon cumin seeds
  1. Peel and chop the cabbage as for salad. Rub it with a pinch of salt to soften and reduce its volume.
  2. Finely chop the red onion and, in a saucepan with a thick bottom and high walls, put it to harden together with the oil and butter.
  3. Peel 2 apples and grate them on a large grater.
  4. Add the sugar over the onion and let the onion caramelize, stirring constantly.
  5. Now add the cabbage together with the grated apples, cook the cabbage and wait for it to soften a little, then add the vinegar, wine, balsamic vinegar and a cup of water.
  6. Place the spices in a piece of gauze: 2 cloves, 1 anise star, a few peppercorns. Tie the bag tightly and immerse it in the pan. Add the bay leaf.
  7. Put the lid on and cook for 40-45 minutes on low heat. Taste often along the way, the dish must have a sweet-sour-salty taste, perfectly balanced. If necessary, add sugar, vinegar or salt as needed. To have a landmark, the taste is similar to beetroot salad.
  8. Near the end, clean the remaining 2 apples and cut them into cubes. Add them to the preparation together with the cumin seeds.
  9. Continue to boil for 15-20 minutes. The preparation is ready when the liquid has dropped enough and the cabbage is soft and well penetrated.

- a large white or red cabbage
- 5 medium-sized apples
- 2 bay leaves
- 3 lg oil
- 1 large onion
- 1 carrot
- 5 tablespoons balsamic vinegar
- 2 lg sugar
- salt
- pepper

Difficulty: easy & middot Preparation time: 50 minutes & middot Nr. servings: 4

Chop the cabbage smaller, rub with salt and leave to soak for about 10 minutes. Immediately afterwards, it is fried together with the onion and the carrot in the oil already heated, taking care to mix as often as possible to avoid sticking.

Grated apples will also be added later, then 250 ml of water, a little salt and pepper. Let it boil for about 30 minutes, add the sugar, vinegar and two bay leaves and prepare for 5 minutes to turn off the heat.


Red cabbage with prunes

Hard red cabbage it is an elegant lining with a velvety texture. Although the basis is a German recipe, now there are many options. Usually this sweet and sour garnish is made in combination with fruit. Apples are the most used, but the version with prunes is also special. Worth a try!

Method of preparation:
Finely chop the red cabbage, rub with salt to soften. Put oil and 2 tablespoons of brown sugar in a pan and caramelize. Add the finely chopped red onion and when it has softened, quench it with a spoonful of balsamic vinegar.

Add red cabbage in 2-3 steps. As it softens, add another one, until we put it all on. Put the lid on and let it simmer over medium heat in its own juice.

Only if necessary add a little water, because we want quality cabbage not boiled. Add the red wine and candied plums, which should not be soaked before they draw moisture from the cabbage. It goes well with salt and pepper.


Hard red cabbage

I started with it, because cabbage has a longer cooking time. I cut the cabbage head in half and left half of it aside, for another time.

I groomed half of the cabbage, removing the famous leaves from the outside and the stalks.

From here I think everyone knows what to do: chop slices from a knife or food processor. I used the robot. My mother taught me to put freshly chopped cabbage in a bowl, to salt it and knead it a little with my hand & # 8211 it softens a bit like that (especially red cabbage which is more woody than white). It must not be kneaded hard so as not to ruin it.

I also chopped the red onion and placed it in a large pot, together with 3 tablespoons of oil, a little salt (be careful, the previously kneaded cabbage is salty!) And the cumin seeds.

I put the pan on medium heat and waited for the onion to sizzle and become translucent (I didn't brown it!). I put the cabbage over it and mixed well. I put a lid on it and let it suffocate there. They are greener or drier or juicier. If you find a dry one, you will have to help it with a cup of water. Mine was only good and it collaborated properly, that is, it left its own juice in the pot. The cabbage is cooked in about 20-30 minutes. It must be tasted and you will know if it is made or not. Anyway, I didn't want to have a disintegrated cabbage. It is better if it remains a little crispy. Good. It's done. It is dark purple, like ink. Here comes the chemistry learned from my mother (who is even a chemistry teacher): I added a teaspoon of vinegar (white vinegar, ordinary) and & # 8230. magic! The cabbage changed color immediately, turning a gorgeous cardinal red. I left the cabbage on the fire for another minute (enough to evaporate the stinging vinegar) and put out the fire. Also now I matched it with salt and ground black pepper.

How good this warm red cabbage smells! It has a good cumin aroma. This quality red cabbage goes perfectly with duck steaks or the gang. Sometimes I put apple slices in it (German style).

Let me take care of the meat.


Wash the duck well, clean it of smaller feathers, rub it with a mixture of coarse sea salt, pepper and garlic. We massage it well inside, and leave it in the fridge for at least 2 hours. I left her overnight.

Cut the apples into slices, mix them with the orange slices, garlic cloves, cloves, salt and pepper and fill the bird's cavity with them. Add the cinnamon stick, tie the legs at the end, wrap the whole duck in aluminum foil, put it in a tray and leave it in the oven for 1:30 minutes, until the meat is tender and comes off the bone easily. No need to add fat.

After an hour and a half, spread the foil on the surface, grease well with the mixture made of the two tablespoons of honey and Dijon mustard, and leave until browned. After the first part is browned, turn the duck, grease it well with the same mixture and let it brown. We turn it once more and grease it, to get one of the very crunchy crusts, it is delicious!

We turn off the heat and let the duck rest quietly in the oven until we prepare the cabbage salad:

Cut the apples into cubes, and cabbage into thin strips, put them in a large pan well sprinkled with olive oil, salt and pepper to taste, add cinnamon, sugar and a tablespoon of vinegar. Let it simmer, stirring occasionally. You can also add water if needed.

After the cabbage has softened, leave it covered for a few more minutes, after which it can be served.

Flavored caramelized duck, served on a bed of red cabbage salad with apples. The meat is aromatic, wrapped in a delicious crispy crust, which leaves your mouth watering.


Video: fruchtiger würziger Holunderbeeren-Balsamico-Essigvon Lieblingsgeschmack (December 2021).