This recipe is simple, and the effect delights even the most demanding gourmets. Blue cabbage for goose is a traditional addition to Polish cuisine that never goes out of fashion.
To prepare cabbage with the perfect taste and consistency, all you need are a few simple products that most of us have in the kitchen. Thanks to them, the dish gains character and a unique aroma. Ingredients for perfection red cabbage for goose:
- 1 kg of red cabbage,
- 1 teaspoon of sugar,
- 1 teaspoon of pepper,
- 1 teaspoon of salt,
- 1 medium onion,
- 2 apples (preferably anton apples or gray renets),
- 250 ml of water,
- 3 tablespoons of butter,
- juice of one lemon.
If you want, you can add a few tablespoons of rapeseed oil at the end – this will make the cabbage velvety and have an even deeper flavor.
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Peel the onion, chop it finely and fry in butter until translucent. In the meantime remove outer leaves from red cabbagecut it in half and chop it finely. Throw away the head. Place the onion in a pot, add the cabbage, water and lemon juice. Simmer everything over medium heat, covered, for about 25-30 minutesstirring occasionally. When the cabbage begins to soften, add peeled and finely diced apples and spices: salt, sugar and pepper. Cook for a few more minutes until the ingredients are well combined.
Such red cabbage is the quintessence of autumn cuisine a perfect addition to roast goosewhich dominates Polish tables in November.
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