50 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für Personen
1/2 sauce gingerbread
1/4 head of red cabbage (not too small)
1 onion
1/2 apple
100 ml white wine vinegar
250 ml strong red wine
2 bay leaves
2 star anise
4 cloves
salt
pepper
brown sugar
Duck lard or fat from the roast duck
Zubereitung
- Dice the gravy gingerbread and soak in about twice as much hot water for about 10 minutes.
- Remove the stalk from the red cabbage, cut finely and place in a large pan.
- Peel the onion, halve and slice into rings and add to the red cabbage in the large pan.
- Peel the apple, remove the core, dice and add to the pot.
- Pour the white wine vinegar and red wine over the red cabbage.
- Add bay leaves, star anise and cloves to the red cabbage and season with salt and pepper.
- Bring the red cabbage to the boil briefly.
- Reduce the heat and cover the red cabbage and simmer gently for approx. 30 minutes.
- Thicken the red cabbage with the dissolved sauce gingerbread, season with salt, pepper and brown sugar and refine with duck lard or duck fat (skimmed from the main course if necessary).
UNser TIPP
The red cabbage is particularly delicious if you add 6 tablespoons of apple sauce 10 minutes before the end of the cooking time.
