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800 g red cabbage
1 white onion medium-sized
2 bay leaves
6 juniper berries
half a glass of white wine vinegar
half a glass of white wine
150 ml of water
extra virgin olive oil

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Red cabbage stews

Thinly sliced red cabbage, cooked slowly with wine and vinegar and flavored with onion, bay leaf and juniper. The red cabbage stews are a valuable side dish of the table in winter. The red cabbage are a perfect side dish for pork and sausages.

recipe given by our chef at .

ricetta immagine
These ingredients are able to feed: 6persons Red cabbage stews


Make the leaves of red cabbage in very thin strips, wash them in cold water, drain and place in a casserole with vinegar, wine, water, bay leaves, sliced onion, juniper and 6 tablespoons oil.
Season with salt and cook over medium heat for 40-45 minutes with a lid until the cabbage leaves are tender. Then uncover the casserole and leave to consume any extra liquid. Serve warm red cabbage stews, great for grilled meat dishes, pork or sausages.

I tell you this recipe

Among the vegetables of the winter there is the cabbage. The red variety is rarely used but perhaps equally good compared to the white. The color that the red cabbage stewed gives to the dish is gorgeous. The purple illuminates the dish and their strong flavor and intense (with the fragrance of laurel and juniper) gratifies our taste buds.

Red cabbage stews

the nutritional

A portion of 120 g red cabbage stews provides about 60 kcal. They are a good source of folate and vitamin C.


words to remember

Sauerkraut, red cabbage, stewed sauerkraut, red cabbage stews, cabbage, cabbage, red cabbage, cabbage stew

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