Description
Zarter Rotkohl mit samtiger Butter und karamellisiertem Apfel, verfeinert mit warmen Gewürznoten von Nelken, Lorbeer, Wacholder und Piment. Süßlich, würzig und aromatisch, leuchtend rot und glänzend serviert.
Ingredients
Scale
- 1 kg Rotkohl, frischer
- 50 g Butter
- 2 EL Zucker, braun
- 1 kleiner Apfel
- 4 Gewürznelke(n)
- 2 Lorbeerblätter
- 3 Wacholderbeere(n)
- 6 Körner Piment
- 100 ml Rotwein
- 100 ml Apfelsaft (am besten naturtrüb)
- etwas Brühe, gekörnte
- Salz
- 1 Schuss Essig (Rotweinessig)
Instructions
- Begin by preparing the red cabbage. Remove any tough outer leaves, then finely slice or shred the cabbage into thin strips using a sharp knife or a mandoline slicer. Set aside. Next, take the small apple, core it carefully to remove all seeds and the tough center, then chop the apple into small, bite-sized pieces. This will allow the apple to cook evenly and blend well with the cabbage.
- In a large, deep pan or pot, melt the 50 grams of butter over medium heat. Once the butter has fully melted, add the 2 tablespoons of brown sugar. Stir continuously and allow the sugar to dissolve and caramelize in the butter. You should notice the sugar melting and the mixture turning a rich amber color with a pleasant caramel aroma. Be careful not to burn the sugar.
- Add the chopped apple pieces into the caramelized butter and sugar mixture. Stir gently and let the apple pieces cook for a few minutes until they start to soften and take on a light golden-brown color. This step enhances the natural sweetness and flavor of the apples.
- Add the prepared shredded red cabbage into the pan with the caramelized apples. Stir everything together thoroughly to coat the cabbage evenly in the buttery, caramelized mixture. Allow the cabbage to sweat and soften slightly by cooking it over medium heat for several minutes, stirring occasionally. This will develop the flavors and slightly reduce the cabbage volume.
- Pour in 100 ml of natural cloudy apple juice and 100 ml of red wine into the pan. Then add a splash (about 1 shot) of red wine vinegar to introduce a subtle acidity that balances the sweetness. Stir to combine all the liquids with the cabbage mixture.
- Add the whole spices: 4 cloves, 2 bay leaves, 3 juniper berries, and 6 allspice berries (piment). These spices will infuse the dish with warm, aromatic notes. Sprinkle about 1 teaspoon of granulated broth powder (or vegetable/chicken stock powder) and add salt to taste. Stir everything well to distribute the spices and seasoning evenly throughout the cabbage.
- Reduce the heat to low and cover the pot partially with a lid to allow gentle simmering. Let the red cabbage mixture cook quietly for at least 1 hour, stirring occasionally to prevent sticking and ensure even cooking. During the cooking process, check the liquid level and if necessary, add more red wine or apple juice in small amounts to keep the cabbage moist and flavorful.
- After the cabbage has cooked and softened to your liking, taste the dish and adjust the seasoning by adding more salt or a little extra vinegar if you desire more acidity or brightness. Remove the bay leaves, cloves, juniper berries, and allspice before serving to avoid biting into whole spices.
- Serve the caramelized apple red cabbage warm as a delicious side dish, perfect for autumn and winter meals, complementing roasted meats, especially pork or game.
Notes
For the best flavor, use fresh, crisp apples and natural cloudy apple juice. If you prefer a milder spice flavor, you can reduce the amount of cloves and allspice. The dish tastes even better when allowed to rest and the flavors meld for a few hours or overnight. Reheat gently before serving, adding a splash of apple juice or broth if it has thickened too much.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
