Entertainment No time in the kitchen? So refine red cabbage from the glass to the perfect Christmas leader!
Why Christmas 2021 Is Already Ruined
Holiday hysteria is off to an early start and there’s no shortage of things to blame, from the supply-chain crisis to Dr. Fauci to climate change.Ruined by what, exactly? Well, that’s the fun part: You get to pick! At this early date, news headlines and TV chyrons are already offering plenty of reasons to believe that all our troubles will be far from out of sight come late December. The options below should satisfy all your holiday grumbling needs.
red cabbage is by far the most popular winter vegetables. There can be Rosen sprouts, kale and co. but very far back. But not everyone who places themselves for a festive meal in the kitchen, in addition to the roles of roulades or the everlasting sustaining a roasting the time to take care of a fresh red cabbage. It's already good that there are ready products. But they are often not finished and taste lucklessly. But so you can spice up your ready-red cabbage to the perfect Christmas side dish!
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First of all, you need enough ready-red cabbage. There you have different ways. Finished red cabbage from the glass has the advantage that it can be used directly and often is almost ready to be ready for consumption. Here only a few small handles have to be done. With the frozen red cabbage is a bit more work behind it, but there are still significantly more vitamins, as an investigation of the Stiftung gave warent test. In TK red cabbage was about three times as much vitamin C as in glass red cabbage.
Here we still show you both variants that do not differ too much in the core.
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First, pick up the TK red cabbage from the cooling, fill it into a bowl and let him thaw him. Then cut the onion (and if you like the cracking sausage) in small cubes.
Then heat a little oil in a pot and often roast the onions and after a few minutes also the mettwurst. The cracking sausage is really only optional if you want a small meat lift. The red cabbage also comes very well without this addition.
if both have a bit of color, enter the frozen red cabin, a decent pinch of salt, half a tablespoon of cloves and a bit of cinnamon and a knife tip of sugar and delete the whole with the juice of an orange and a splash Goal off.
IMPORTANT: Turn the heat down and let the whole settle on low flame. The red cabbage is to slowly thaw and warm. It was usually blanched before freezing. Try again and again when softening, you can season it again with salt, pepper, cinnamon and cloves and then it can be served.
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For red cabbage from the glass, the preparation runs slightly differently. The red cabbage is not deep-frozen, so do not need so long to be brought to temperature. In addition, when inserted, taste often already focused on him.
onions (and if you also want to sausage) can be sorted out first. Then the red cabbage comes to it. Here you do not need the juice of a whole orange. When red cabbage from the glass, a few splashes are enough.
and the spices? A prey salt, pepper, cinnamon and cloves, can be easily added with the red cabbage. But do not overdo it, quickly the red cabbage can be overwine from the glass.
After a few minutes, the red cabbage is already at temperature. Now you can season it with vinegar and again salt, pepper, cloves and cinnamon. And already the red cabbage comes from the glass on the plates.
good appetite - and merry christmas!
Brussels sprouts, red cabbage, sauerkraut: Which winter vegetables love the Germans most - and what about the east? .
We live in a globalized world and also in the agricultural area high-technologized world. Really instructed on seasonal products no one is more. And yet, only the few things come to prepare fresh Brussels sprouts in the summer or red cabbage in other ways as perhaps as a raw food or doner to eat.