Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
Ingredients: Apples, onion, stewed fruit of red currant, red wine, red wine vinegar, rice, salt and spices - without preservatives.
Interesting facts to the sauerkraut: To make the Cabbage preservable for the winter, it will be ensilaged. First the vegetables are chopped up - the cabbage is cut with own cabbage planes, afterwards the cabbage is preserved in wooden barrels.
Its strong and malt taste reminds the old tradition of the brewers.