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.


  • 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

Red cabbage with prunes recipes: how to cook red cabbage with prunes and the tastiest recipes for rice pudding with prunes, dried plum custard, dried plum food without onions, caramelized duck on red cabbage bed, beetroot pie, beetroot soup with meat, cookies with plum jam , beetroot food, Chinese plums, cabbage cakes.

Duck with red cabbage and prunes

Meals, Meat meal 4 duck legs one red cabbage 4-5 cloves garlic 100 ml balsamic vinegar duck fat 150 g prunes dried ginger powder thyme 2 tablespoons sugar one tablespoon honey salt 500 g potatoes 500 ml vegetable soup

Baked chicken with olives and prunes

Olive oil, Olives, Chilli -1 chicken -black salted olives -dried plums -some garlic cloves -lumber leaves -olive oil -salt + salt -dried chilli -1 large red onion

Stuffed prunes

Cakes, Fasting recipes, Vegetarian recipes 500 g prunes a jar of plum jam or something cooler 150 g walnut kernel rum essence to taste 1 sachet vanilla sugar 150 ml white wine

Rice with prunes

Meals, Rice dishes 500 g dried or smoked plums 250 g rice 100 g vanilla sugar 1 l water.

Rice with prunes

Foods with vegetables and greens, Fasting recipes 500 g prunes 300 g rice about 200 ml oil a pinch of salt sugar, cinnamon and nutmeg to taste

Headlight bangs, a custard of prunes

Sweets, Pudding 200 ml warm milk, 2 eggs, 4 tablespoons flour, 100 g sugar (I used fructose), 50 g melted butter, vanilla essence or vanilla sugar, 150 g prunes.

Tart with jam and prunes

Baking powder 100 gr butter 4 tablespoons powdered sugar (80 gr) 2 eggs 350 gr flour 1 baking powder 200 gr plum jam 100 gr prunes dried butter

Chicken with mushrooms and prunes

Potato, Mushroom, Bacon smells from the oven hot, tasty and aromatic! :) ingredients: 8-10 chicken hammers 250 g bacon 500 g mushrooms 200 g prunes 1 onion 3-4 potatoes 1 apple (optional) salt,

Dried Plum Food with / without meat

Meat dishes 150-200 gr prunes 300 gr potatoes 3 red onions 1-2 carrots 1 zucchini 2-3 green onions 5 cloves garlic salt pepper rosemary oil tomato paste 300 gr pork 1 pepper

Crumbly cake with prunes

Water 200 g sugar a sachet of vanilla sugar 200 g oil a teaspoon of baking soda quenched in lemon juice or apple cider vinegar 4 tablespoons water 200 g flour a pinch of salt about 300 g prunes the amounts increase and decrease in the.

Red cabbage soup

Potato, Lemon, Cabbage 1 red cabbage 6 glasses bone juice 2-3 glasses dry red wine 1 lemon 3-4 potatoes oil salt pepper 1 teaspoon sugar

Ina warm cabbage

Food, Cabbage dishes, Christmas 1 medium cabbage 1 large red onion 1 large tomato a few tablespoons oil 200 g smoked pork goose

Baked chicken stuffed with prunes and almonds

Steaks, Meat dishes o250 gr chopped prunes large o150 ml red wine o2 tablespoons olive oil o1 large onion cleaned and chopped o1 medium carrot cleaned large string o3 cloves of cleaned crushed garlic o350 gr dried and chopped mushrooms o100 gr almonds.

Red cabbage with apples

Dishes, Cabbage dishes 1 kg red cabbage, 1 red onion, 2 tablespoons butter, 2-3 apples, 1-2 tablespoons sugar, 200 ml water, 2-3 cloves, cinnamon, 100 ml red wine (fac.), Vinegar of red wine, salt, pepper.

Red cabbage salad

Salads 1 red cabbage of about 700 g 2 red onions coarse salt balsamic vinegar optional pepper.

Almond cake with plum foam

Sweets, Cakes 6 egg whites 150g ground almonds 200g prunes 4 + 2 tablespoons sugar 2 sachets vanilla sugar a little cinnamon-optional juice from 1/2 lemon

Ripe apples with prunes, cherries, chocolate and nougat

Rum, Apples, Wine 2 apples peeled and halved 50 gr chopped prunes 100 ml wine / rum 50 gr cherries compote 2 tablespoons cocoa powder 2 teaspoons powdered sugar 1 teaspoon cinnamon 100 gr nougat

Spicy plum chutney

Sauces 1.5 kg of plums 2 cloves of garlic, finely chopped 450g onion, chopped 200g dried figs, chopped 2 anise 4 cardamom pods, crushed 200g granulated sugar 400ml vinegar 200ml wine

Red cabbage salad

Salads 350 g red cabbage 3 tablespoons olive oil 3 tablespoons vinegar 1 teaspoon sugar salt pepper

Classic red cabbage salad

Salads, Vegetable salads 500 g red cabbage, 3 tablespoons oil, 1/2 cup vinegar bent with water 1/2 teaspoon salt.

Stuffed apples

6 sour green apples granny smith 1/3 glass of lemon juice 18 prunes 12 dried apricots (no need to add other dried fruit) 2-3 tablespoons sugar 1/2 teaspoon ground cinnamon a little salt 1 glass of half red wine -dry or.

Chicken roll with prunes, spicy sauce and crispy potato croissants

Meat dishes (for 4 people) - for the roll: 4 pieces boneless chicken breast 1 tablespoon honey 10-12 prunes pitted black pepper chili (hot paprika) salt oil - for the sauce: 1 tablespoon green peppercorns (or red or black) 100 ml sweet cream 100 ml.

Papanasi stuffed with fragrant prunes

Gray, Breadcrumbs, Papanasi water o12 prunes o50 ml rum + 200 ml hot water o1 cinnamon stick o250 gr cow cheese o50 gr butter or margarine frame o1 spoon sugar o50 gr semolina o1 teaspoon vanilla essence o1 yolk o60 gr breadcrumbs o200 gr pesmet o100.

Plum with marzipan, wrapped in chocolate

Sweets 75g dark chocolate 200g prunes for marzipan: 65g pistachios, plus 12 for decoration 50g ground almonds 55g sugar 55g powdered sugar 1 egg yolk 2-3 teaspoons cognac

Cabbage with meat

Meat dishes 800 g veal 1.2 kg fresh cabbage 1 red onion 1 tomato 1/2 bell pepper 2 tablespoons lard 200 ml homemade broth thyme green dill salt pepper

Lamb tagine with prunes

Meals, Meat dishes -2 tablespoons olive oil -a teaspoon turmeric powder -a teaspoon ingver powder-one kg. fat-free lamb and cut into 5 cm pieces. -2 large onions -1/4 l soup -8 saffron threads -15 coriander threads (I think it works dry) -200g plums.

Pork chop with red cabbage and champagne

Meals, Meat dishes, Christmas 1 kg. pork chop, salt, pepper, 3 cloves garlic, 1 red onion, 2 dl. red wine, 2 dl. meat soup (cube), 1 sprig of rosemary for the cabbage garnish: 1 kg. red cabbage, 3 tablespoons oil, 2 tablespoons sugar, 1 tbsp. champagne

Sarmale with sour cabbage

Meals, Dishes with cabbage, Christmas 2 kg minced pork 800 gr onion 400 gr rice salt, pepper paprika thyme, dill and dried bay leaves + a few tablespoons of tomato paste 2 small heads of sour cabbage

Aromatic caramelized duck on red cabbage bed

Meals, Meat dishes for baked duck: 1 duck 3 sour and hard apples salt, rosemary pepper 5 cloves garlic 5 cloves 1 cinnamon stick 2 tablespoons honey 1 tablespoon dijon mustard 1 orange for cabbage salad: 1 red cabbage 2 red apples a cinnamon tip 1.

Cabbage with ham

Foods, Cabbage dishes, Christmas a small cabbage, an onion, a native bell pepper, a large tomato, dill and borscht, homemade ham, horseradish

Quality Cabbage With Pork At Philips Multicooker

Thyme, Tomato paste, Bay leaves a cabbage of 2 kg 1 kg of pork cut into half cubes. bell peppers a red onion 3 strands green onions a tomato a bunch dill tomato paste salt peppercorns and ground thyme paprika sweet pepper bay leaves a glass of borscht.

Red Cabbage In Pomegranate Juice

Garnishes, Main course 1 red cabbage, finely chopped 2 anise 1 cinnamon stick 1 teaspoon coriander 50 g brown sugar 500 ml pomegranate juice 4 tablespoons pomegranate molasses or balsamic icing

Austrian tarts

baking powder a knife tip of white pepper m

acinate 5 tablespoons milk 3 golden apples and juice from a l

am ^ aie 5 prunes 100 gr. sugar

Post blackness

Apricot, Baking powder, Poppy 2 cups white flour 1 cup powdered sugar 1 cup water 1 cup jam / jam 4 tablespoons cocoa 1/2 cup oil 1 baking powder dried fruits (raisins apricots plums ground nuts) essences

Red cabbage salad

Canned food, Winter canned red cabbage, 9 degree wine vinegar, coarse salt, sugar or honey, mustard seeds, pepper, cloves, bay leaves, some apples, olive oil, optional. -brush of thyme and dill to put on the bottom of the jar.

Turkey with fruit

Meals, Meat dishes a 3 kg turkey, 8 apples, 200g. prunes, 5dl. white wine, 200g. sliced ​​bacon, 1 red onion, 4 slices of bread, 60g. grated cheese, 2 eggs, 3 sprigs of rosemary (or dried), 2 bay leaves, 1 clove of garlic, 40 g. butter, salt and.

Fresh Cabbage Salad

Salads This salad can be prepared from white cabbage, red cabbage or combination. It is delicious and healthy. cabbage sour cream to taste mustard to taste lemon juice or apple cider vinegar honey or sugar to taste salt, pepper

Cabbage salad with tuna

Salads 1 fresh cabbage 2 canned oil crushed tuna 1 bunch green dill 1/2 lemon salt pepper 1 tomato

Red cabbage with vegetables

Foods with vegetables, Fasting recipes, Vegetarian recipes 1 bag Mexican mixture with rice 150 g sliced ​​red cabbage 1 onion 2-3 cloves garlic 1/2 canned corn one knife tip of: - turmeric - ginger - coriander greens chopped pepper salt oil

Trout on cabbage

Meals with over 3 trout 1kg white cabbage 1kg red cabbage 1 onion 1 fat pepper, 1 jar of red broth 1/2 teaspoon cumin powder (cumin) 2 tablespoons butter salt pepper a little dried thyme, 1 teaspoon lemon salt 3 cloves garlic

Roast turkey on cabbage

a turkey pulp (900g), 1,500kg sour cabbage, 2 dried onions, 100ml oil, colored pepper (white, red, green and black), salt, 100ml white wine, a teaspoon of paprika. a bag of steaks.

Pickled cabbage with mustard seeds

Pickles and Pickles, Pickles white cabbage 1 quince 1 corn stalks1 red cabbage micapiper berries bay leaves mustard seeds thyme dried dill garlic cloves horseradish horseradish salt coarse salt celery leaves

Grilled chicken breast with red onion and red cabbage salad

Grilled recipes 1 boneless chicken breast of about 600 grams 4 white onions 50-60 ml oil 1 red cabbage (mine weighed about 700 g) 2 red onions balsamic vinegar salt green parsley pepper.

Rabbit with plums

Meat dishes a rabbit 3 carrots 10 prunes 2 large onions 1/2 red pepper 1/2 green pepper 1/2 yellow pepper a box of mushrooms a sprig of thyme 100 gr frying margarine 4 tablespoons flour for rolling rabbits 3 tablespoons flour special for thickening the sauce 2.

Fried pies stuffed with cabbage

Cabbage for dough: 500g flour 250-300 ml warm water 20-30 g fresh yeast 1/2 teaspoon sugar a pinch of salt. for the filling: a cabbage 1-2 dill bundles 2 pcs. red onion salt pepper, to taste a teaspoon paprika

Semifreddo with dried fruits, nuts and nuts

Honey, Raisins, Plums 6 whole eggs and 3 egg yolks 275 g caster sugar 25 g honey 50 ml marsala or rum 500 ml liquid cream dried fruit about 200 g: apricots plums dates figs figs raisins hazelnuts and walnuts: 150 g crumbled slices of pandispan or Savoyards.

Plum tart

Plums 2 eggs 200 gr sugar 300 gr flour 1 baking powder 100 gr milk 500 gr plums 50 gr margarine

Cabbage with ribs

Food with vegetables and greens a small white cabbage 1 onion 200 grams smoked ribs 1 tomato 100 ml tomato juice a bunch dill salt pepper

Plum jam

Plums 2 kg plums 2 cups sugar.

Sarmale in sauerkraut leaves

Meat dishes & bull1,5 kg minced meat mixture pork + beef & bull & frac12 kg rice & bull & frac12 kg onion 3 carrots & bullsare & bullpiper & bullfoi sauerkraut & bullsos tomatoes & bull250 ml semi-dry white wine & bullafumatura & bullcarnati basil & bullcrengute dried thyme

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).