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Have you grown tired of traditional cabbage full of fat and flour? Would you like to try cabbage prepared a different way to go with duck, goose, or pork? We have a recipe for red cabbage with red wine for you. The combination fits together perfectly and we believe you will enjoy it. Red wine gives the cabbage an unconventional and completely different taste.
For the preparation you will need
- Red cabbage ½ of a smaller head
- Whole white cabbage 1 piece
- Onion 1 piece
- Lemon 1 piece
- Caraway 1 teaspoon
- Dry red wine 1.5 dcl
- Salt to taste
- Olive oil or another oil you use
Grate both cabbages on a coarse grater and drizzle with oil. The cabbage will release its juice. Then add sugar, salt, and, if you like, pepper. Sprinkle with caraway and mix thoroughly. Peel the onion, cut it into small cubes and fry until the onion is slightly golden. Then add the onion to the cabbage and wash the lemon, slice it into rings and also add it to the cabbage. Moisten the cabbage with red wine and let the cabbage soften. After it softens, remove the lemons and serve preferably with the above-mentioned meat and bread dumplings. A delicious cabbage that will be an extraordinary variation of ordinary cabbage.
Meat
If you are going to roast a duck or goose, we recommend buying it at least four days before roasting. As soon as you bring it home, rinse the meat and pat dry with paper towels. Now salt generously – do not be stingy, sprinkle the duck or goose. Do not forget to salt the meat from the inside as well. Once it is salted, remember to sprinkle with caraway. Then let it rest in the refrigerator for at least three to four days. The meat will be tender and will roast faster. When it comes time to roast, preheat the oven to 120 °C and roast for 4.5 hours. After this time, increase the oven to 200 °C and finish roasting for twenty minutes to achieve a crispy crust. Add preferably homemade bread dumplings and enjoy your exceptional and excellent lunch, bon appétit!
