Easy<\/p>\n
Serves 4<\/p>\n
10 minutes<\/p>\n
50 minutes<\/p>\n
1 hour<\/p>\n
Delight your dinner guests with a traditional Northern French flair with this recipe for red cabbage with apples, raisins, and red wine. This delicious and comforting dish, inspired by my mother’s cooking, pairs wonderfully with Christmas poultry. The red cabbage is slowly simmered with bacon, apple slices, raisins, and a splash of red wine, creating a sweet and savory flavor symphony that will please any palate.<\/p>\n
Serves 4<\/p>\n
– Red cabbage: 1 whole
\n– Apples: 2 pieces
\n– Onion: 1 piece
\n– Bay leaf: 1 leaf
\n– Bacon: 100 grams
\n– Brown sugar: 2 tablespoons
\n– Red wine: 500 ml
\n– Butter: 50 grams
\n– Salt: 1 pinch
\n– Pepper: 1 pinch<\/p>\n
1. **Ingredient Prep**<\/p>\n
Strip off the outer leaves of the cabbage and cut out the white core. Peel the onion. Thinly slice the red cabbage and the onion.<\/p>\n
In a large pot, fry the bacon until it’s golden brown. Add the butter and onion, cooking until the onion turns translucent.<\/p>\n
Add the sliced red cabbage, apple slices, raisins, and bay leaf. Sprinkle with brown sugar and mix well.<\/p>\n
Pour in the red wine and season with salt and pepper.<\/p>\n
Cover and simmer on low heat for about 45 minutes, stirring occasionally, until the cabbage is tender and the flavors are well blended.<\/p>\n
Remove the bay leaf before serving.<\/p>\n\n\n