Red cabbage with apples and cranberries with Family Reserve Picual Castillo de Canena
In the winter the sweet cabbage is one of the most popular dishes. It is a wonderful accompaniment to all meats. In this case, we have combined with apples and Picual Family Reserve to create delicious contrasts.
1,300 kg of cabbage
50 ml of white wine vinegar
Half an onion into small pieces
2 Pippin Apples
50 g sugar
120 ml of juice or blueberry jam (blackcurrant)
¼ tablespoon spice mixture
6 cloves (cloves)
Family Reserve Picual Castillo de Canena Extra Virgin Olive Oil
- Remove the outer leaves and leave clean the body, starting in the quarter. Chop the quarters into strips thick middle finger. Place in a large saucepan with 120 ml of water and vinegar. Bring to a boil, then lower to a simmer, cover and cook for about an hour more, stirring occasionally to prevent sticking.
- Meanwhile gently heat the Picual Family Reserve in a pan and saute the onion and apples for about 6-7 minutes until tender. Then add the cabbage with sugar, juice or jam blakcurrant, species and cloves.
- Return to the heat for another hour. Add salt before serving species