Ingredients (4 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| cabbage red | 700 | gram |
| orange | 3 | pieces |
| oil | 80 | ml |
| onion | 80 | gram |
| vinegar | 2 | tablespoons |
| marmalade | 70 | gram |
| corn starch | 1 | pinch |
| salt | 1 | pinch |
| rice | 30 | gram |
| wacholderbeere | 4 | pieces |
| laurel | 1 | leave |
| pepper | 10 | corns |
| kümmel/caraway | 1 | pinch |
| cloves | 10 | pieces |
Instructions (10 min. prep, 210 min. total)
- Cut the red cabbage on a krauthobel or by knife into thin stripes.
- Mix and knead cabbage with salt, vinegar, orange juice.
- Let the cabbage marinate for two hours.
- Cut the onion into 5mm cubes.
- Fry the onions in oil or goose fat for a few minutes.
- Add raw rice and red cabbage including its marinade sauce.
- Note: The rice allows binding and gives the cabbage a nice shimmer.
- Boil the spices laurel, pepper, kümmel and cloves in a bit of water.
- Filter out the spices and mix with cabbage.
- Mix in the marmalade (Marillenmarmelade).
- Simmer at low heat for 80 minutes.
- Meanwhile, add a bit of water if cabbage is still tough.
- Add salt as desired.
- If needed, mix corn starch with a bit of water and bind the cabbage further.
Comments
Instead of the oil, you can also use some of the goose fat - since you are obviously on the same page. The marmalade should be an apricot marmalade.