Filter
Top Products
- 6 -
Red wine-Red cabbage
Ingredients:
1 Red cabbage, approx. 1 kg
60 g pork or goose fat
1 large Onion
3 Apples
2 tbsp Sherry vinegar
2 tbsp. Lemon juice
250 ml Red wine
2 tbsp Red currant jelly
Salt
1 tbsp. Sugar
2 Bay leaves
1 Clove
1 Tbsp Flour
2 Tbsp Water
Preparation:
• Peel the onions, cut them into quarters and then
chop them using the cutting disc in the food pro-
cessor.
• Remove the outer leaves and quarter the red
cabbage.
• Chop the red cabbage in the food processor
with the fine shredder disc.
• Peel, core and dice the apples.
• Put the fat into a pot and let it melt.
• Saute the chopped onion in it until it is glassy
and then add the red cabbage, apples and all
other ingredients except the flour and water.
• Stir it and bring it to the boil.
• Then let the red cabbage simmer covered for 60
minutes.
• Should there still be too much fluid in the cabbage
afterwards, mix the flour with the water and then
add it to the red cabbage to bind the liquid.
• Flavour to taste with salt, sugar and vinegar.
Suitable as an accompaniment to meat, poultry and
game.
Stove:
Heating: Hotplate
Cooking time: 50 - 60 minutes
Tip: You can also prepare the cabbage a day befo-
re cooking and marinate it in wine and vinegar.
Potato rosti
Ingredients:
4 potatoes, large, floury cooking
Salt
Pepper
Nutmeg, ground
80 g Butter or Margarine
Preparation:
• Wash and peel the potatoes and cut them into
strips with the shredder disc.
• Wrap the potato mass in a cloth and squeeze
the liquid out.
• Sprinkle the spices on the potato mass and mix
everything together.
• Using a small ladle, put some of the potato mass
into the hot fat and press it flat with a spatula.
Now fry the rostis on both sides until they are cri-
spy.
Suitable as an accompaniment to meat and game
dishes.
Stove:
Heating: Hotplate
Total roasting time: 15 - 20 minutes