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)
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