Red cabbage casserole
If there is one appliance we can't live without, it's the oven. This link opens in a new tab. The ideal partner in crime on workdays and weekends! This red cabbage casserole is such an oven winner – super easy but so rich in flavor.
Ingredients · Servings 4
- 1 kg red cabbage (finely chopped)
- 750 g floury potatoes (peeled)
- 2 red onions
- 75 ml apple juice
- 5 tablespoons apple syrup
- 120 g soaked prunes (pitted)
- 100 g mature cheese (grated)
- 30 g butter
- 200 ml fresh cream
- salt and pepper
Method · 50 min
- Preheat the oven to 180 degrees (fan-assisted).
- Peel the red onions and cut them into thin rings. Heat the butter in a covered pan. Add the onion and red cabbage to the pan. Stir occasionally for 3 minutes. Add the apple juice and apple syrup, stir, and let it simmer for about 15 minutes with the lid on. Remove the lid for the last 5 minutes. Season to taste with salt and pepper.
- Cut the peeled potatoes into large chunks. Put them in a pan and add just enough water to cover the potatoes. Add a generous pinch of salt. Cook the potatoes until tender, about 20 minutes.
- Drain the potatoes and mash them. Stir in the crème fraîche and grated cheese. Add salt and pepper to taste.
- Soak the plums in hot water for 30 minutes. Cut the plums into pieces. Spoon the red cabbage mixture into an oven dish. Leave any liquid in the pan. Spread the plums over the dish.
- Spread the mashed potatoes over the cabbage and place the red cabbage casserole in the oven for 20 minutes.
