The best cakes to make in autumn
Our October cakes to make with seasonal fruit. From apple tart to pear and chocolate cake, enjoy the best part of autumn
red cabbage is by far the most popular winter vegetables. Brussels sprouts, kale and Co. can stand far behind. But not everyone who stands into the kitchen in the run -up to Christmas or directly on the festive days has the time to take a fresh red cabbage in addition to rolling roulades or the everlasting roast. It is good that there are finished products. But they are often not finished at all and taste rather loveless. But this is how you can spice up your ready-made red cabbage to the perfect side dish! © provided by Berliner Kurier
Read now: Delicious recipe from leftovers! So you conjure up a brilliant casserole from potatoes and red cabbage from Christmas dinner >>
Turkey Banh Mi Recipe
This sandwich makes for the ideal lunchtime nibble. If you don’t have any leftover turkey then try with leftover chicken, beef or pork instead. Yields: 2 servingsPrep Time: 20 minsProcess Time: 6 minsTotal Time: 26 minsCalories per Serving: 680IngredientsFor the quick pickles1 1/2 tsp. rice wine vinegar1 caster sugar1 small carrot, peeled and cut into matchsticks5 cm piece daikon/mooli, peeled and cut into matchsticksFor the filling1 tsp. vegetable oil1 tsp. lemongrass paste1 garlic clove, crushed2 cm piece fresh root ginger, peeled and finely grated200 g cooked turkey, shredded1 tsp. runny honey1/2 tbsp.
First of all you need enough ready-made red cabbage. You have different options. Prefabricated red cabbage from the glass has the advantage that it can be used directly and is often almost ready for consumption. Only a few small steps have to be done here. There is a little more work behind the frozen red cabbage, but there are significantly more vitamins, as an examination of the Stiftung Warentest showed. There was around three times as much vitamin C in TK-red cabbage as in glass red cabbage.
also read: Brussels sprouts Frittata: With this recipe, the Italian omelet becomes perfect! >>
Here we still show you both variants that do not differ too much.
You need 1 glass of inserted red cabbage (or a pack of frozen red cabbage), 1 red onion, 1 orange, 1 tablespoon of neutral oil, ground spice cloves, cinnamon, sugar, pepper, salt, vinegar and optional crack sausage.
Sausage and marmalade plait
This crowd pleaser will keep well for a couple of days in the fridge so you can get ahead this Christmas. You can also assemble in advance and freeze. This Christmas crowd pleasing sausage and marmalade plait is really easy to make and only costs 84p per portion! A zesty, sweet marmalade works well here and pairs nicely with the savoury sausage meat and wholegrain mustard. Plus, the puff pastry gives the whole dish a light yet moreish finish. Think of it as a fancy sausage roll with festive flair and what's better, once baked, it will keep well for a few days in the fridge.
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first you get the TK red cabbage out of the cooling, fill it in a bowl and let it thaw it. Then cut the onion (and if you also like the cracking sausage) into small cubes.
Then heat some oil in a saucepan and fry the onions and after a few minutes the Mettwurst. The crack sausage is really only optional if you want a small meat supplement. The red cabbage also works very well without this addition.
also read: times another recipe with red cabbage: Try this delicious pan with potatoes >>
recipe for orecchiette with stem cabbage
In this dish there are all flavors, sweet and sour, bitter, salty and sharp. Try this wonderful antidote to November Blues. © Verena Lugert / I Love Food Now he is over, the shining old woman summer that has been preserved for so long this year. Slowly it gets colder, on time with the time change a week ago, it blows a sharper wind. And it is clear that November is now. A time when you make it comfortable at home.
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if both Has pulled a bit of color, add the frozen red cabbage, a decent pinch of salt, half a tablespoon of cloves and a little cinnamon and a knife tip sugar and delete the whole thing with the juice of an orange and a splash vinegar.
25+ One Pot Meals
Quick and easy, these warming one pot meals are perfect as the weather turns colder.
Important: Turn the heat down and let the whole thing be simmered on a low flame. The red cabbage should thaw slowly and be heated. He was usually blanched before freezing. Try again and again when it is soft, you can taste it again with salt, pepper, cinnamon and cloves and then it can already be served.
With red cabbage from the glass, the preparation only runs minimally differently. The red cabbage is then not frozen, so it doesn't take that long to be brought to temperature. In addition, it was often affected on the taste of it.
onions (and if you also want crack sausage) can be fried as usual. Then the red cabbage is added. Here, however, you do not need the juice of a whole orange. A few splashes are enough for red cabbage from the glass.
and with the spices? You can easily add a praise salt, pepper, cinnamon and cloves to the red cabbage. But don't overdo it, the red cabbage can quickly be overwear from the glass.
also read: no glass, no can: With this recipe you can guarantee fresh red cabbage for Christmas dinner >>
After a few minutes the red cabbage is already at temperature. Now you can taste it with vinegar and salt, pepper, cloves and cinnamon again. And the red cabbage comes out of the glass onto the plate.
red cabbage fermenting: It is so easy
fermentation is a way to make red cabbage durable. The herb tastes good and is healthy because it contains many vitamins and minerals. Its strong color is an appetizing splash of color on the plate. The preparation of fermented red cabbage is very simple. No classic garden pot is necessary for this. Making sauerkraut in the glass works just as well.
Bon appetite - and Merry Christmas!
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