Cabbage is a vegetable rich in vitamins. It can be used in a variety of ways in the kitchen and does not necessarily have to be served as a side dish with goose. Red cabbage is easy to pick up, so there are always a few jars available.
Red cabbage is particularly popular when preserved
Wake up red cabbage
If you process red cabbage, you should definitely wear rubber or disposable gloves and a kitchen apron. The blue dye in vegetables is difficult to remove from skin and clothing.
- When shopping, choose well-closed and firm heads.
Calculate one to two apples, 1 onion, 1 tablespoon of lard, 1/4 l of red wine, 1/4 l of water, some vinegar, sugar, salt, bay leaf, cloves and allspice seeds for every 1 kg of vegetables. However, the strong spices should not get into the mason jar, because during the storage time they will strongly flavor the red cabbage.
- Remove the first layer of leaves from the cabbage.
- Quarter the head and remove the white core.
- Cut the quarters into fine strips with a sharp knife or use a slicer.
- Wash the cabbage in cold water.
- Peel and dice apples and onions.
- Heat the fat in a large saucepan.
- Add the onions, then the cabbage, apples and spices.
- Cook the cabbage, adding the liquids, until tender. Taste the red cabbage well. Make sure that there is enough liquid in the cabbage, as this is needed when cooking.
- During the cooking time, sterilize the preserving jars in boiling water or in the oven for 10 minutes at 100 degrees.
- As soon as the red cabbage is cooked, place it hot in the jars. The herb should be covered with liquid.
- Close the jars and cook for half an hour at around 90 degrees.
Use either an automatic preserving kettle or your oven.
Pour enough water into the alarm kettle so that the glasses stand halfway in it. When using the oven, use the drip tray and pour about 2 cm of water here.
After the preserving time, the jars remain in the switched-off oven/alarm kettle for a while and then cool down completely under a cloth on the worktop.