Caramelized Red Cabbage with Gratinated Selchkaree

Thanksgiving menu

Pumpkin soup(variation) Caramelized red cabbage with gratinated smoked duck on pumpkin

Grape salad with peel nuts in balsamic syrup

Slice the cabbage head as finely as possible and place in a saucepan. Add red wine vinegar, red wine, apple juice, cranberry jam, red currant jelly, new spice, coriander and cinnamon.

Cover and boil heartily for half an hour. Then strain the juice into a hot frying pan and reduce to syrup. Leave some liquid from the red cabbage. Carefully cover with this remaining liquid and continue to steam. After 40 min, strain the remaining liquid from the cabbage into the roasting pan, and repeatedly reduce the liquid to syrup.

Sauté the dry red cabbage in butter all around on a strong fire and then add to theSyrup Form and reduce until it begins to caramelize. Add a few pieces of butter and it will turn out best.

Put the selchkaree in one piece in a frying pan and heat it in the stove at moderate temperature for 20 minutes. Add grated horseradish, coriander, parsley and bread crumbs and sprinkle with butter. Cook under the broiler for 5 minutes.

Finally, slice and serve with the red cabbage.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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