Friday, 23 December 2016
German Style red Cabbage with Jerusalem Artichoke Mash and Turkey
I love fresh made red cabbage and I love to eat it warmed up one or two days later. The more often you warm it up, the better it gets.
Our family never used canned or frozen red cabbage, the texture was to mushy for us. We made it ourself all of the time. The cabbage has to retain its strukture and has to be cut by hand, not to put through a electric grater. Preparing it does not take much time and it is important to add a few things.
First onion and apple, later cranberry sauce and last but not least flour and vinegar.
1 small head of red cabbage
1 large onion
1 red apple
2 tbsp lard or clarified butter
75 ml wine or cider
2 tbsp cranberry sauce
2 pinches of ground clove
2 pinches of cinnamon
4 juiper berries
3 cm fresh ginger
salt and pepper
1 1/2 tbsp flour
2 tbsp balsamic vinegar
Cut the cabbage into fine strips, get the hard middle bit out.
Chop peeled onion and unpeeled apple.
Use lard or clarified butter or duck or goose fat to start the cabbage.
Just put the cabbage on top the hot fat, get onions and apple on top -do not stir now, add the liquid and close the lid for 5 minutes.
Then stir, add the seasonings and the cranberry sauce and cook until the cabbage is tender. It takes 15-20 minutes.
Use a small sieve and sprinkle flour all over, add the vinegar and stir again.
That makes the cabbage glossy and changes the colour.
Jerusalem Artichoke or Topinambur roots
250 g roots
3 small potatoes
60 ml double cream
salt, pepper, nutmeg
2 turkey breast slices 160 g each
salt and pepper
2 tbsp white wine
4 tbsp cream
1 tbsp butter
1 tsp oil
Peel the roots and the potatoes and cook them in salted water until soft.
Drain the potatoes and mash them with some double cream and seasoning.
On medium heat in a wide pan bake the turkey breasts, add the wine and cream and close a lid and finish for 3 more minutes.