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Red Cabbage Stew with Mettenden | Hearty Autumn Classic
(0)
70 min
Masterpiece
Knuspr-Küche
Herbstlicher Seelenwärmer aus einem Topf: Feiner Rotkohl, saftige Äpfel und zarte Kartoffeln vereinen sich mit herzhaften Mettenden zu einem deftig-süßlichen Eintopfgenuss. Perfekt für kühle Tage!
Preparation method
Preparation
Clean the red cabbage, cut out the core, and thinly slice or shred the cabbage. Peel the potatoes and cut them into approx. 2 cm cubes. Peel and finely dice the onion. Quarter and core the apples, then cut them into bite-sized wedges.
Cut the Mettenden into approx. 1 cm thick slices.
Instructions
Heat the clarified butter in a large casserole or Dutch oven. Sauté the diced onion until translucent. Add the sliced Mettenden and fry gently for 3 to 4 minutes until they release their full aroma.
Chef's tip
Like most traditional stews, this one tastes even richer when reheated the next day, as the flavours infuse thoroughly.
If you like, you can serve the stew with a slice of fresh farmhouse bread.
Ingredients
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