Preparation
Blanch the cabbage in salted boiling water. Strain, then return to the pan and add a little water. Cover and steam until tender.
Add the remaining ingredients and simmer until tender. Strain and place in a bowl, reserving the liquid. Return liquid to the pan and simmer until reduced by half. Add the cabbage, combine well and season to taste.
Add the remaining ingredients and simmer until tender. Strain and place in a bowl, reserving the liquid. Return liquid to the pan and simmer until reduced by half. Add the cabbage, combine well and season to taste.
Ingredients
- 1½ kg red cabbage, cut into julienne
- 300 ml lingonberry juice
- 300 ml white wine vinegar
- 1 tbsp duck fat
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