Red cabbage with mulled wine

    1 day 1 hour 40 min

    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.

    2 people made this

    Serves: 4 

    • 1 head red cabbage
    • 1 onion, minced
    • 1 apple
    • 50g ghee or oil
    • 200ml red wine vinegar
    • 750ml mulled wine
    • 1 tablespoon vegetable stock granules
    • 3 tablespoons seedless redcurrant jam
    • grated nutmeg
    • 3 tablespoons gravy granules
    • 20g plain chocolate, grated

    Prep:20min  ›  Cook:1hr20min  ›  Extra time:1day  ›  Ready in:1day2hr40min 

    1. 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).
    2. 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.
    3. 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.
    4. When your duck or goose is ready, reheat cabbage and season with salt. Add more jam to taste.
    5. Sprinkle with gravy granules and chocolate and stir till chocolate has melted and liquid has thickened. Serve hot.

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