Festive Red Cabbage with Apples and Walnuts

A festive red cabbage, slowly braised with apple, red wine and delicate spices and finished with toasted walnuts. It can be prepared the day before and gently reheated shortly before serving.

By yumbelo · 6 servings · 75 minutes

Ingredients

• 1200 g Red cabbage
• 3 pc tart apples
• 2 pc onions
• 40 g butter
• 4 tbsp red wine vinegar
• 2 tbsp brown sugar
• 2 tbsp redcurrant jelly
• 150 ml red wine
• 250 ml water
• 2 pc bay leaves
• 3 pc cloves
• 6 pc juniper berries
• 1 pc cinnamon stick
• 80 g walnut kernels
• 1 tsp salt
• freshly ground black pepper

Method

1. Trim the red cabbage, remove the outer leaves, cut out the core and finely shave or slice the cabbage into thin strips.
2. Peel the onions and finely dice them. Peel the apples, quarter them, remove the cores and cut into small pieces.
3. Melt the butter in a large pot over medium heat, sweat the onions until translucent and let the sugar caramelize briefly.
4. Add the red cabbage, apple pieces, bay leaves, cloves, juniper berries and the cinnamon stick to the pot and stir well.
5. Deglaze with red wine, water and red wine vinegar, stir in the jelly and season everything with salt and pepper.
6. Cover the pot and braise the red cabbage over low heat for about 50 minutes, stirring occasionally and adding a little water if needed.
7. Toast the walnuts in a dry pan over medium heat for a few minutes until fragrant, then chop them coarsely.
8. Remove the bay leaves, cloves, juniper berries and cinnamon stick from the red cabbage, season with salt, pepper and a little vinegar to taste, and fold in the walnuts just before serving.