Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
Purple cabbage 500g
1 onion
1 tablespoon butter
1 bay leaf
2 teaspoons of cinnamon powder
Red wine 100ml
3 tablespoons of apple cider vinegar
Sugar 1.5 tablespoons
2 cloves *OK if you don’t have them
1 teaspoon salt
1 apple
2 tablespoons of berry jam (cranberry, raspberry, etc.)
*If you want to reduce the sweetness, you can omit it
1 teaspoon potato starch
A little nutmeg (if available)
1/ Finely chop the onion and shred the purple cabbage.
2/ Heat the butter in a pan, add the onions and fry until translucent, taking care not to burn them.
3/ Add the shredded purple cabbage to the pot and mix.
4/ Add bay leaf and cinnamon and stir.
5/ Add the red wine and mix a little, then add apple cider vinegar, sugar, cloves, and salt, mix again, and bring to a boil.
6/ Once it boils, lower the heat to medium-low, cover, and simmer for about 30 minutes. Stir occasionally.
7/ Cut the apple into 1cm cubes.
8/ Add apples and jam, cover, and simmer for another 15 minutes.
9/ Remove the lid, bring to a boil, then add the potato starch dissolved in water and bring to a boil.
10/ Taste and adjust the taste with apple cider vinegar, sugar, and salt if necessary.
Add a little nutmeg if you have it and it’s done.
Founder of @Umami Sans Frontiรจres
