Braised ginger-red cabbage

01. October 2013

Durotherm: For 4 persons

Preparation time: 35 minutes
Marinating time: 3 hours or overnight
Cooking time: 120 minutes


  • 500 g red cabbage, prepared (stalk removed)
  • 80 g apple, cored
  • 0.50 cl red wine
  • 2 tbsp red wine vinegar
  • 2 tbsp sunflower oil
  • 40 g onion, peeled
  • 1 bay leaf
  • 10 cl bouillon
  • 10 g risotto rice
  • 0.50 cl orange juice, fresh
  • Freshly ground salt & pepper
  • Cranberry preserve to taste
  • Approx. 15 g ginger, peeled

Preparatory work

  • Slice the quartered red cabbage finely with a mandolin or chop up finely with a knife
  • Quarter the apple and cut into fine slices
  • Chop onions
  • Mix the red cabbage well with the apple slices, red wine, red wine vinegar, bay leaf and risotto rice and allow to marinate for at least 3 hours. (It is best to marinate overnight in the refrigerator)
  • Slice ginger finely


Heat up the sunflower oil in the Durotherm, add onions and sweat on low heat for approx. 1 minute without allowing to colour. Add the red cabbage together with the marinade, mix well, top up with bouillon and season with freshly ground salt and pepper. Close the Durotherm, cook on medium heat for 15 minutes, then increase heat until steam rises, the Durotherm is then placed in its insulating holder for 90 minutes.

At the end of the cooking time, open the Durotherm and add the orange juice and ginger. Take the Durotherm out of the insulating holder, place on hob without the lid, and allow to reduce to the consistency desired, stirring occasionally. Season with freshly ground salt and pepper, and cranberry preserve.

Rudolf Lehmann

Braised ginger-red cabbage

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