Vegan creamy red cabbage

Name: Vegan creamy red cabbage
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 5 servings
Ingredients: 500 gram fresh red cabbage; 100 milliliter dry red wine; 200 milliliter Vegetable broth or fresh vegetable stock; 1 piece Red Onion; 100 gram Lingonberry; 2 piece Elstar apple; 5 tablespoon apple sauce; 10 gram fresh ginger; 5 tablespoon Red Wine Vinegar; 5 Allspice; 1 Clove tip; Bay Leaf; 3 tablespoon Cane sugar; 1 teaspoon Maple Syrup; 1 prise Pfeffer (groß); Salt; etwas Bratöl; Potato Starch

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3 weeks ago

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3 weeks ago

Narindra

@Narindra

This recipe is automatically translated for you.

This side dish goes well with meat dishes, especially pot roasts. (Unfortunately, no suitable photo yet)

Information

Overview

Difficulty

Medium

Spiciness

None

Time

Preparation

1 hours 0 minutes

Cooking

3 hours 0 minutes

Ingredients

Servings

fresh red cabbage

500 grams

dry red wine

100 milliliters

Vegetable broth or fresh vegetable stock

200 milliliters

Red Onion

1 piece

Lingonberry

100 grams

Elstar apple

2 pieces

apple sauce

5 tablespoons

fresh ginger

10 grams

Red Wine Vinegar

5 tablespoons

Allspice

Clove tip

Bay Leaf

Cane sugar

3 tablespoons

Maple Syrup

1 teaspoon

prise Pfeffer (groß)

Salt

etwas Bratöl

Potato Starch

Instructions

PREPARATIONS

Wash the red cabbage, remove the outer leaves, quarter it, cut out the stalk and cut into very thin strips.

Grate the ginger.
Mix the sliced red cabbage with salt and half of the cane sugar and knead very strongly. (Kneading breaks the fiber structures of the cabbage. It should reach a very soft consistency.)
Mix in the grated ginger, red wine vinegar, juniper berries, allspice, cloves, bay leaves, forest honey and pepper and knead again.
Leave to steep in the refrigerator overnight (at least 8 hours).

PREPARATIONS

Finely chop the onions and sauté in a pot with frying oil.
Add the remaining cane sugar to lightly caramelize the onion.
When all the sugar has melted, add the cranberries and sauté briefly.
Add the prepared, kneaded, steeped red cabbage and sauté briefly.
Deglaze with red wine and top up with vegetable broth.
Simmer covered for about 120 minutes.
Season to taste with pepper, salt and sugar.
Mix the potato starch with a little cold water.
Gradually mix one teaspoon of the dissolved potato starch at a time into the cooked cabbage until the desired creamy consistency is reached. Usually 2 teaspoons are sufficient. (If the cabbage is too “dry”, add a little more water and heat.)

Serve and enjoy with matching side dishes and components such as potato dumplings and roast pork

Enjoy your meal!!!