
Red cabbage as a winter stock
October 22nd, 2018 | side dishes
Red cabbage is certainly one of the classics among the autumnal-wintery vegetables in our German cuisine and I can’t imagine roast goose, game or roulades without it. In this post, I’ll tell you my recipe and how to stock up for the whole winter. Cook once, serve red cabbage six times – and that’s easy.
I used to think cooking red cabbage at home was very time-consuming and grabbed the glass in the supermarket. I still refined that, but today I know, a homemade red cabbage is far better. Nowadays, I always cook a large quantity in stock, so I do not have to cook fresh every time and anyway, a red cabbage is usually too much for a meal. That’s why I cook in stock and freeze the cooked cabbage in 400 g portions. One serving will always be enough for our family of four. By the way, this delicious charge takes up little space in the freezer in vacuum-packed freezer bags.
After thawing, I briefly fry a few apple wedges (preferably unpeeled from red-skinned apples) in lard, add the red cabbage and a dash of red wine (if needed). Then just warm up and have a good appetite.
So, today I always buy a nice big red cabbage from my greengrocer at the weekly market. I have apples in abundance in the garden at this time of year, and then the big 12-liter soup pot is used. That’s how it works:
Red cabbage with apples
(gives 6 portions of 400 g each)
Leave me a message
The risotto secret
Risotto for guests is not possible. I always thought. You have to stir constantly, add liquid, it must not boil down, must be cooked to the point – that means “al dente”. Too stressful when the guests are already in the kitchen. But that’s not true. The well-known TV and cruiseship chef, Franz Schned, told me how to do it. Risotto, completely relaxed…
read moreFried polenta slices
Why always dumplings, spaetzle or potatoes? Polenta slices are an ideal accompaniment to all stews and all dishes with a good sauce. In the past, polenta was considered “poor people” food. Today it finds its way into our kitchen. OK then!
read moreVeal cheeks – tender as butter
This dish is my absolute favourite for a festive multi-course meal. It is a bit time-consuming, but you can prepare it already days before your guests arrive and freeze it. As a side dish dumplings or Spätzle and a salad of lamb’s lettuce with roasted bacon and walnuts are a perfect match. The effort is rewarded by a super tender meat and incredible aromas!
read more