Braised Red Cabbage with Apples

⏱ 80 min · 🍽 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 1 kg red cabbage
  • 2 piece tart apples
  • 1 piece onion
  • 30 g plant-based margarine
  • 3 piece whole cloves
  • 2 piece bay leaves
  • 60 ml red wine vinegar
  • 40 g red currant jelly
  • 150 ml water
  • 1 pinch salt

Zubereitung

  1. Quarter the red cabbage, cut out the core and shred the cabbage into fine strips. Dice the onion, then peel, core and chop the apples into small pieces.
  2. Melt the margarine in a large pot and soften the onion until translucent. Add the cabbage and cook for a few minutes until it begins to collapse.
  3. Stir in the apples, cloves, bay leaves, vinegar, water and a pinch of salt. Cover and braise over low heat, stirring occasionally, until the cabbage is tender.
  4. Stir in the red currant jelly, remove the bay leaves and cloves, and season to taste with salt and a splash more vinegar. Let it rest briefly before serving.
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Braised Red Cabbage with Apples
📖 Culinse
vegansideclassicwinter

Braised Red Cabbage with Apples

Slowly braised red cabbage with tart apples, cloves and bay leaf, finished with a spoonful of red currant jelly. The perfect side for roasts and dumplings..

⏱

Kochzeit

80 min

🍽

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

140 kcal

Kalorien

2 g

Eiweiß

4 g

Fett

24 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒

Zubereitung

  1. 1

    Quarter the red cabbage, cut out the core and shred the cabbage into fine strips. Dice the onion, then peel, core and chop the apples into small pieces.

  2. 2

    Melt the margarine in a large pot and soften the onion until translucent. Add the cabbage and cook for a few minutes until it begins to collapse.

  3. 3

    Stir in the apples, cloves, bay leaves, vinegar, water and a pinch of salt. Cover and braise over low heat, stirring occasionally, until the cabbage is tender.

  4. 4

    Stir in the red currant jelly, remove the bay leaves and cloves, and season to taste with salt and a splash more vinegar. Let it rest briefly before serving.