Roasted red cabbage

Roasted red cabbage

Automatic programme “Roasted red cabbage”


Prepare the ingredients 

Prepare the red cabbage by removing the outer leaves and the stalk, then chop it into approx. 2-cm thick slices. Toast the salt, peppercorns, cloves and juniper berries in a non-stick frying pan, then grind them into a powder in a mortar. Squeeze the oranges then add the vinegar, oil, cranberry jelly and vanilla sugar to the orange juice. Keep mixing the ingredients until the sugar has completely dissolved. Add the spices to the marinade. 


Braise the red cabbage 

Put the cabbage slices on the universal tray, pour the marinade on top and braise in the X BO (140°C/80% humidity, automatic programme “Roasted red cabbage”) for 25 minutes. Turn over the cabbage slices and continue cooking for 15 minutes. 


Pro tip 

To bring out the intensive colour of the red cabbage, add something acidic like apple, vinegar or lemon before cooking. 

Preparation: 15 min. 
Baking/cooking time: 40 min. 

Serves 4

  • 520 g red cabbage 
  • Salt  
  • 2 g black peppercorns 
  • 2 cloves 
  • 2 juniper berries 
  • 5 oranges 
  • 30 ml balsamic vinegar 
  • 20 ml extra virgin olive oil 
  • 80 g cranberry jelly 
  • 4 g raw cane vanilla sugar 

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