Red wine-Red cabbage
Ingredients:
1 Red cabbage, approx. 1 kg
60 g pork or goose fat
1 large Onion
3 Apples
2 tbsp Sherry vinegar
2 tbsp. Lemon juice
250 ml Red wine
2 tbsp Red currant jelly Salt
1 tbsp. Sugar
2 Bay leaves
1Clove
1Tbsp Flour
2 Tbsp Water
Preparation:
•Peel the onions, cut them into quarters and then chop them using the cutting disc in the food pro- cessor.
•Remove the outer leaves and quarter the red cabbage.
•Chop the red cabbage in the food processor with the fine shredder disc.
•Peel, core and dice the apples.
•Put the fat into a pot and let it melt.
•Saute the chopped onion in it until it is glassy and then add the red cabbage, apples and all other ingredients except the flour and water.
•Stir it and bring it to the boil.
•Then let the red cabbage simmer covered for 60 minutes.
•Should there still be too much fluid in the cabbage afterwards, mix the flour with the water and then add it to the red cabbage to bind the liquid.
•Flavour to taste with salt, sugar and vinegar.
Suitable as an accompaniment to meat, poultry and game.
Stove: |
|
Heating: | Hotplate |
Cooking time: | 50 - 60 minutes |
Tip: You can also prepare the cabbage a day befo- re cooking and marinate it in wine and vinegar.
Potato rosti
Ingredients:
4 potatoes, large, floury cooking Salt
Pepper Nutmeg, ground
80 g Butter or Margarine
Preparation:
•Wash and peel the potatoes and cut them into strips with the shredder disc.
•Wrap the potato mass in a cloth and squeeze the liquid out.
•Sprinkle the spices on the potato mass and mix everything together.
•Using a small ladle, put some of the potato mass
into the hot fat and press it flat with a spatula. Now fry the rostis on both sides until they are cri- spy.
Suitable as an accompaniment to meat and game dishes.
Stove:
Heating:Hotplate
Total roasting time: 15 - 20 minutes
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