Blue Cabbage – Red Cabbage

Remove the outer leaves and the stem from the cabbage head. Cut the cabbage into narrow strips with a sharp kitchen knife or on a cabbage slicer. Peel and core the apple. Sprinkle the cabbage with salt and add red wine vinegar. Mix everything and let it stand for about 120 minutes.

Melt butter in a saucepan. Sauté onion cubes, grated apple and sugar in it until soft. Add the red cabbage with the liquid. Sauté briefly and add red wine and clear soup. Add cinnamon stick, cranberries, cloves and bay leaf and mix.

Cook for half an hour in a closed saucepan. Season to taste with salt and freshly ground pepper, remove the cinnamon stick, cloves and bay leaf and serve the cabbage.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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