Old Dutch braised red cabbage
A delicious Dutch side dish that goes well with gamey meat.
Ingredients
3 1⁄2 ounces pancetta (diced)
1 3⁄4 ounces butter
1 onion (red onion, cut into rings)
3 1⁄2 ounces sugar
1 pinch salt
1 pinch pepper
1 stalk cinnamon
2 clove (whole cloves)
1⁄4 cup wine (red wine)
4⁄5 ounce vinegar (red wine vinegar)
2 apple (peeled and cut in slices)
2 leaves bay leaf
1 head cabbage (red cabbage, cut into strips, heart and outer leaves removed)
Instructions
Melt the butter in a casserole then add the pancetta and onion for about 5 minutes.
Then add the spices for a couple minutes more and eventually the cabbage, making sure to stir.
Add the wine and vinegar then lie the apples on top of the cabbage, close the lid and leave to cook on low heat for an hour.
Remove cinnamon, clove and bay leaf before serving.
Yield
4 servings
Preparation time
15 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 25 minutes
Source
vegetables, side dishes
braising, moderate
Dutch food recipes
Food in Europe
Food in Europe