30 May 2020 4:55 a.m. (NZT)
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In the kitchen

A german favourite is Red pickled cabbage. According to our expert Alex, it tastes better the “day after” or defrosted.

1 red cabbage
2 apples
2 onions
3 cups of apple juice
1 cup of water
12 cloves
2 bay leaf (optional)
1 pinch cinnamon (optional)
½ cup sugar
¼ cup vinegar (white)

1.   Cut one red cabbage in quarters. Take out the middle bit. Then chop into thin stripes.
2.   Peel the apples and cut them into thin stripes.
3.   Prepare 2 onions (red or brown) by placing 4 – 6 cloves into them.
4.   Add water, vinegar, apple juice and sugar into a pot and start to heat it up (if you like it sweet add a few shots of blackberry syrup or some more sugar).
5.   Start boiling a quarter of the thinly cut cabbage and the apples stripes in the mixture. Add the onions (and the bay leaves and some cinnamon).
6.   Stir occasionally.
7.   Once the cabbage starts to get soft keep adding until the whole cabbage is used. If there isn’t enough liquid, top up with some apple juice.
8.   Simmer for approximately 30 to 40 min.
9.   Make sure the cabbage is completely cooked through! Taste test: the cabbage flavour has to be overpowered by the aroma of cloves and sweet apple (juice)
10. Take out the onions and the bay leaves (watch out for lost clovers).
11. Serve with lamb, beef, pork or chicken.
12. Mashed or boiled potatoes are the perfect accompaniment with this dish.

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