In Germany red cabbage is the traditional accompaniment for duck or goose. Red cabbage develops its best flavour when reheated and old recipes tell you to cook it twice and reheat it. So it's best if you cook it the day before.
1 person made this
1 head red cabbage
1 onion, minced
50g ghee or oil
200ml red wine vinegar
750ml mulled wine
1 tablespoon vegetable stock granules
3 tablespoons seedless redcurrant jam
3 tablespoons gravy granules
20g plain chocolate, grated
Method Prep:20min › Cook:1hr20min › Extra time:1day › Ready in:1day2hr40min
Remove the outer leaves from the cabbage and discard. Cut the cabbage into 6 equal segments and remove the core. Finely shred the cabbage (if your fingers are bluish, clean them with vinegar or lemon juice).
Mince onion and apple. Heat ghee in a large heavy pot and try onion and apple till translucent. Add cabbage, vinegar and wine and bring to the boil. Reduce heat, cover and simmer for 45 minutes. Remove from hob. Let stand in a cool place till the next day.
Reheat cabbage and simmer for 15 minutes. Add vegetable stock cubes, nutmeg and jam and simmer uncovered till most of the liquid has evaporated. Remove from hob.
When your duck or goose is ready, reheat cabbage and season with salt. Add more jam to taste.
Sprinkle with gravy granules and chocolate and stir till chocolate has melted and liquid has thickened. Serve hot.