BRAISED RED CABBAGE
1 medium red cabbage
4 cloves
5 juniper berries
pinch chili powder
2 small onions
2 bay leaves
pinch salt
3 medium apples [sour]
1 tablespoon red wine vinegar [balsamico]
1 cup red wine
pinch cinnamon
3 tablespoons red currant jam
1 tablespoon water
1 tablespoon butter
pepper
_ quarter red cabbage and cut into fine stripes [about 5mm thick]
_ pour about 1.5 cm thick water into a medium pot
_ add red cabbage tripes and simmer until soft
[35-40 minutes - check occasionally if you need to add water]
_ meanwhile peel and core apples
_ finely chop apples and onions
_ combine apples, onions, cloves, chili, bay leaves, salt, vinegar, wine, juniper berries, cinnamon, water and jam in a small pot
_ bring to a boil and simmer until cabbage is done
_ remove cloves and bay leaves
_ add butter
_ combine with cabbage
_ season with salt and pepper
GESCHMORTER ROTKOHL
1 mittelgroßer Rotkohl
4 Nelken
5 Wacholderbeeren
Prise Chilipulver
2 kleine Zwiebeln
2 Lorbeerblätter
Prise Salz
3 mittelgroße Äpfel [sauer]
1 Esslöffel Rotweinessig [Balsamico]
250 ml Rotwein
Prise Zimt
3 Esslöffel Johannisbeer-Konfitüre
1 Esslöffel Wasser
1 Esslöffel Butter
Pfeffer
