Back to 4 servings 1 small red cabbage ), around 750g (1.75 lb. 2 medium red onions 5 cloves 1 tbsp butter 2 tbsp apple cider vinegar 3 tbsp redcurrant jelly or cranberry jelly 3 bay leaves 1 tsp juniper berries 500 ml vegetable stock or broth Splash of red wine 2 medium apples Sea salt and black pepper 1 tbsp cornstarch
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1 Step 1: Wash the cabbage, cut into quarters and cut out the white stem. Remove the outer leaves, then slice finely. Peel the onions and dice finely, reserving a quarter of one onion (not diced!). Push the cloves into the reserved onion (this way they won't get lost).2 Step 2: Heat the butter in a large, deep-sided skillet (it needs a lid) and gently cook the diced onion until soft, but not coloured. Add the red cabbage and the vinegar and immediately stir well to combine.3 Step 3: Stir through the redcurrant or cranberry jelly, bay leaves, juniper berries, stock and red wine, tuck the onion slice with the cloves into the pan, season well with salt and pepper, then cover and simmer over medium heat for 20 minutes.4 Step 4: While the cabbage is cooking, peel, core and dice the apples. After 20 minutes, add them to the pan and cook, covered, for a further 15 minutes until the cabbage is tender. The cabbage should still have a bit of bite, but test it. If you'd like it more tender, cook it for 15-20 minutes longer, checking for doneness every 5 minutes or so.5 Step 5: If you'd like the braising liquid to be a little thicker, stir the cornstarch into 3 tablespoons of cold water. When the cabbage is tender, stir the cornstarch slurry into the mixture, bring to the simmer once more, stirring until thickened, then remove from the heat.6 Step 6: Discard the onion with the cloves, taste and season with a little salt, pepper, sugar or more redcurrant jelly to taste, then serve warm or hot alongside roast meats.getsaucepan.com/r/30701628-c803-4827-bcd3-e65d270b3907 · Original: https://daysofjay.com/german-braised-red-cabbage-blaukraut/
