View Single Post
  #76  
Old 26.11.2020, 15:47
Guest
 
Posts: n/a
Re: The Slow Cooking (Crock Pot) Thread...

Red cabbage on stock, made in a Slow Cooker


I only have two 3.5lt /3.6qt Slow Cookers and I admit
the recipe would work a tad better in a bigger model!!

1,2 - 1,8kg head of red cabbage, prepared and cut in fine stripes
1 big or 2 medium sized onions, peeled and chopped
2 apples, peeled, cored, and cut into cubes of roughly 5mm
100gr lardons or streaky bacon cut into fine slices (if you love it meatier use 50gr more)
2 -3 tblsp butter
4 bay leaves
8 juniper berries
Pepper, freshly ground
3-4 tblsp sugar
4-5dl apple juice, but plain water works just as well
Optional: cumin

Switch SC on HIGH

Add prepared red cabbage

Melt the butter in a skillet, braise bacon and onions until onions look glassy, add the apple cubes, and roast a little more to let it all take a little colour (caramelize). Add the apple juice and all the spices/seasonings, stir well, and pour everything over cabbage in SC. Mix everything thoroughly, place lid on top and let cook on HIGH** for at least 6 hours.

It will be even yummier if you let it cook longer, mine was in it for 8hrs and was perfectly buttery and had still quite a good bite to it.

**Careful, not all SCís are the same, some are lame asses 😉 whilst others are hot heads. You know your devices best and can estimate what will work best time wise.

My details are only approximate guidelines.

Once it cooled down in the fridge overnight, I bagged and vacuumized this, in side-dish portion size of 300gr a bag.

I havenít added salt initially on purpose, but will, when I thaw up and cook this cabbage later on.

©sylv1999-2020
Reply With Quote