Red Cabbage with Mushrooms

Ingredients

• 1 head red cabbage (ca. 1 kg)
• 2 shallots
• 250 g sour apples
• 2 tbsp butter
• 1 tbsp sugar
• 5 tbsp white wine vinegar
• 300 ml dry red wine
• 350 ml vegetable broth
• 2 piment seeds
• 1 bay leaf
• 200 g mushrooms
• 2 tbsp Rapeseed oil
• 2 tbsp lemon juice
• Salt
• pepper (ground)

Instructions

1. 1.

   Clean the cabbage head, wash it, quarter it, cut off the stem and slice into fine strips. Peel and finely dice the shallots. Wash, peel, halve the apples, remove cores and finely dice them. Heat 2 tbsp butter in a large pot and sauté the shallots until translucent. Add the apples and sugar and let caramelize briefly. Add the cabbage strips and cook while stirring. Deglaze with vinegar and red wine, then add vegetable broth. Add piment seeds and bay leaf, cover and simmer for 45 minutes.

2. 2.

   Clean and halve the mushrooms. After 45 minutes remove the bay leaf and taste the cabbage. Heat oil in a pan, sear the mushrooms on all sides until crisp, deglaze with lemon juice and season with salt and pepper. Transfer the cabbage to a bowl and top with the sautéed mushrooms before serving.