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This is the secret to the perfect steamed red cabbage

This is the secret to the perfect steamed red cabbage

A favorite year-round appetizer from our holiday menus, can’t be missed.

Don’t miss this!

Christmas put his left-wing allies in an awkward position in the Fudan affair

a I collected what to look for if we want to surprise our loved ones with divine red cabbage.

Preparing and slicing

Usually 2-3 outer leaves are dirty or damaged. Fold them back one at a time and then divide them right across your torso.

To cut clean cabbage in half, find a knife the size of a blade that extends across the entire head. Place the cabbage halves with their cut halves facing down on the board to prevent them from swaying, then cut them in half as well. This gives you access to your torso, which you can cut into a wedge shape with a smaller knife pointed right next to it.

Layout or cut quarters into slices!
Photo: shutterstock

good advice

Work in disposable or rubber gloves so the cabbage juice doesn’t spill while slicing into your hands.

Spices and additives

In the end, it’s a matter of taste to see what’s in the pan besides the fat, onions, and cabbage, but there are 10 spices or additives you can’t handle.

  • Salt – a must see.
  • Pepper – mandatory for winter meals.
  • Sugar – accentuates the taste of other spices.
  • Clove – one of the main determinants of the classic red cabbage flavor.
  • Bay leaf – less bitter in dry form.
  • Juniper Berry – highlights the natural taste of cabbage.
  • Allspice – combines aromas of pepper, cinnamon, nutmeg and cloves.
  • Vinegar – Red wine vinegar is best, which also acts as a color enhancer.
  • Choose sour apple varieties.
  • The aroma and taste of cinnamon harmonizes not only with cabbage, but also with the Christmas atmosphere.
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Use these spices in moderation because they are all strong in flavor. If exact quantities are not included in the recipe, count 2-2 cloves, juniper berries and allspice, 2 bay leaves, and 2 apples per head of cabbage.

You can add salt, pepper, sugar and vinegar to taste.

You can often taste the steamed cabbage so you can correct if the optimal balance of sour and sweet flavors is disturbed.

Crush cloves, juniper berries and allspice to facilitate the formation of their aroma during cooking.

Watch out for the spices!
Photo: shutterstock

Use a cinnamon stick instead of ground. One piece is usually enough for a head of cabbage.

It’s very easy to do

After removing the stem, slice it or put in 1 head of red cabbage and risk 2 heads of peeled onions and 2 peeled apples. Melt 3 tablespoons lard in a frying pan and fry the onions until golden yellow. Add cabbage, pour in a little water or red wine and open under the lid. Add apples, season with spices and vinegar and mix, then cover and simmer over medium heat until soft. in 50 minutes. In the meantime, turn it over several times and, if necessary, pour a little water.

So charge up the store!

No long ironing time? Quickly add homemade flavor to braised glass cabbage!

Bake some onion cubes on low fat, then add the contents of the jar and heat together.

You can work wonders with ready-made cabbage, one piece of chopped apple, or 1-2 teaspoons of applesauce.

Adding some sugar and/or salt and spices will make the taste more rounded.

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