Recipe provided by Neff.
4 Servings
Ingredients:
800g red cabbage
salt
1 lemon (juice only)
2 pears
1 yellow onion
1 tbsp rapeseed oil
300ml dry red wine
150ml pear juice
2 tbsp red wine vinegar
5 cloves of garlic
4 allspice grains
5 black peppercorns
2 bay leaves
2-3 tbsp red cranberry jam
Pepper
Allergens are marked in bold
Instructions:
1. Slice the red cabbage (without the stalk) into strips or cut finely, add salt and lemon juice and knead vigorously with your hands for a few minutes. Leave to stand for about 30 minutes.
2. Peel, quarter, core and dice the pears. Peel and finely dice the onion. Heat oil in a large pot. Sauté onions in it over medium heat until translucent. Add pears and red cabbage and sauté briefly.
3. Add red wine, pear juice, 200ml water and vinegar. Add spices to the pot in a spice bag. Bring to a boil, reduce the heat and simmer covered for about 1 hour. Stir occasionally. Add a little liquid if needed.
4. After an hour, test to see if the red cabbage is soft enough. If not, simmer a little longer. Remove spices, stir in the jam. Season with salt and pepper.
