Braised Red Cabbage

For braised red cabbage, first remove the outer bracts and the stalk from the red cabbage. Cut the cabbage head into eighths, wash and drain.

Peel and chop the onion. Peel the apple, cut into quarters, remove the core and dice finely.

Put the cabbage pieces in a wide pot with the onion and apple cubes and salt. Pour red wine, port, apple juice and orange juice over everything and bring to a boil. Add vinegar, cinnamon, allspice and coriander and simmer the cabbage for about 30 minutes.

Drain the cabbage and collect the cooking stock. In the saucepan, cream the butter, put the cabbage quarters, sprinkle with the sugar and let it caramelize briefly.

Boil down the stock in a saucepan until thick.

Season the red cabbage with salt, arrange on a platter and drizzle with the syrupy cooking stock.

Sprinkle the cabbage with pink pepper berries, orange zest and chopped walnuts. Crumble blue cheese over the top and serve braised red cabbage.

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