- Cooking at the table
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Free delivery from CHF 80.-
01. October 2013
Preparation time: 35 minutes
Marinating time: 3 hours or overnight
Cooking time: 120 minutes
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.