|4 tbsp||lard (or butter)|
|100 ml||balsamic vinegar|
|4 tbsp||balsamic cream|
|3 tbsp||lingonberry jam|
|700 ml||red wine|
Red cabbage is a classic side dish in winter time. Not only does it go well with different meat dishes like chicken roast, it also makes great salad with pears or walnuts. Add apples, currants, cinnamon or honey to your red cabbage to give it a tasty twist!
Halve red cabbage, then halve it again lengthwise, and remove the the stem with a diagonal cut. Cut half of the red cabbage in thin slices and set aside. Cut onion in half and cut off the stem, then cut into thin slices. Peel, crush and finely chop the garlic. Peel and finely chop the ginger.
Heat lard or butter in a large saucepan over medium heat. Add in onion and garlic and sauté until translucent. Add ginger and stir well. Meanwhile, place allspice, juniper berries, and cloves in a teaball. Add red cabbage to a large saucepan, season with salt and pepper, and sauté for approx. 5 min. Add bay leaves, orange zest, balsamic vinegar, balsamic cream, and lingonberry jam. Stir well to combine. Deglaze with red wine. Add the teaball, cover the saucepan and let the red cabbage simmer for approx. 30 – 40 min. Stir occasionally. Remove the teaball and serve the red cabbage as a side dish.