Braised Red Cabbage


1 3/4lb/750 g red cabbage
1/2 onion
1 1/2oz/50 g streaky bacon
9fl oz/250 ml apple wine or dry cider
1 tsp sugar
1 tbsp vinegar
1 tbsp redcurrent jam
a few peppercorns
1/2 bay leaf
1 tbsp unsalted butter
Cooking time about 1 hour
Approx. 250 kcal = 1046 kj


Finely shred the cabbage and place in the moistened RÖMERTOPF. Dice the bacon or cut accross into thin strips, dice the onion and quickly fry both in a frying pan. Then pour the pan contents over the red cabbage. Pour in the apple wine or the cider, add the sugar, vinegar, redcurrant jam, peppercorns and the bay leaf and season with salt. Close the lid. Add the final touch to the red cabbage by stirring in the butter just before serving.

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