So easy to prepare and so much better than bought!
Pot, knife, cutter, cutting board, 2 mason jar 32oz
- 1 kg shredded Red Cabbage
- 1 Apple
- 1 Tbsp Clarified butter
- 1 Onion cutted
- 3 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tsp Salt
- 1 dash Pepper
- 250 ml Apple Juice or Cider
- 1-2 Clover
- 2 Bay leaf
Melt butter in large pot over medium-high heat. Add the chopped onion und fry them until they are glassy.
Add the cabbage and apple to the onions, and cook 5 minutes, stirring frequently.
Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.
Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.
To pickle: Fill the cooked cabbage into the prepared mason jars.
Optional: put the filled and sealed jars in a pot, fill in water to cover them halfway and don’t let them touch the edge and bottom (washing clips or similar). Cook for 30 minutes.Remove the jars from the pot and let them cool on a towel. (When the lid pulls inward, a vacuum has arisen, and the red cabbage can be stored for up to a year.)
When I pickle the cabbage I usually skip the optional cooking. You can store the cabbage still for one year, when you fill in the cabbage immediately after cooking.
We usually eat the red cabbage with roulades and if you want to thicken and refine it a bit, add some red wine and dust it with flour to make it creamy.