Stewed red cabbage with spices
8 servings
30 minutes
Braised red cabbage with spices is a fragrant and exquisite dish of European cuisine that combines sweetness, tartness, and spicy notes. Historically used in Germany, France, and the UK as a side dish for meat dishes, especially pork and duck. Red cabbage soaked in wine, vinegar, and spices takes on a rich ruby color and soft texture. Cloves, cinnamon, and bay leaves fill the dish with warm, cozy aromas making it an ideal addition to festive tables. It is not only delicious but also a healthy dish rich in vitamins and antioxidants. Served hot, it pairs excellently with roasted meat or potatoes adding depth of flavor and harmony to the meal.
1
Cut the cabbage head into 4 parts and finely chop.
- Red cabbage: 1.2 kg
2
Heat a deep skillet and add vegetable oil. Add the cabbage and fry, stirring, for 5 minutes. Add the remaining ingredients, mix well, cover, and simmer, stirring, for 20 minutes until the cabbage is soft. Remove the clove, bay leaf, and cinnamon. Season with salt and pepper to taste.
- Vegetable oil: 2 tablespoons
- Red cabbage: 1.2 kg
- Sugar: 3 tablespoons
- Dry red wine: 1 glass
- Red wine vinegar: 0.3 glass
- Bay leaf: 1 piece
- Cinnamon sticks: 0.5 piece
- Cloves: 2 pieces
- Bay leaf: 1 piece
- Cinnamon sticks: 0.5 piece
- Cloves: 2 pieces
