Roasted red cabbage with apples in fennel wine
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A fairly modest selection of ingredients can enrich the overall flavor of the dish; the ingredients don't overpower each other, yet they offer a distinct flavor. This dish is reminiscent of an appetizer and can be served with sausages or smoked salami. If desired, you can substitute white cabbage for the red cabbage. Feel free to increase the amount of apples. The finished dish is very appealing, and the cabbage has a pleasant crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 head of red cabbage
- 1 Granny Smith apple
- 2 tbsp (30 g) butter
- 1 teaspoon crushed fennel seeds
- 1/4 cup red wine
- A little apple cider vinegar
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Recipes with similar ingredients: red cabbage, fennel seeds, red wine, apple cider vinegar, apples
Cooking the dish according to the recipe:
- Remove the core from the red cabbage and finely shred the leaves. Remove the apple's sides and slice them into thin wedges.
- Place the butter in a large sauté pan and melt it over medium heat. Add the cabbage, apple, fennel seeds, and salt and pepper to taste.
- Sauté until the cabbage is softened and wilted (about 20 minutes). Deglaze with red wine and stir in a little apple cider vinegar. Transfer to a serving bowl and serve.
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