Apple Red Cabbage and Potato Salad

Name: Apple Red Cabbage and Potato Salad
Total time: 120 min
Yield: 6 Portions
Ingredients: Red cabbage, cut into strips; 3 red "Boskoop" apple; 200g apples, grated; 3tbsp honey; 6 Cloves, Whole; 3 Bay Leaves, Whole; a little beet sugar syrup; 150g raw cane sugar; 1tsp Juniper Berries, Whole; 100ml vinegar (depending on the amount of cabbage); 1pinch Sea Salt, Coarse; Pepper Black, Ground; 1 onion, diced; Apple juice; 600g potatoes, firm cooking; white onions; Vinegar (white wine vinegar, apple cider vinegar, or neutral vinegar); oil (usually sunflower oil); Mustard, preferably tarragon mustard; Table Salt; Pepper Black, Ground; sugar; Water, vegetable broth, or beef broth (150–250 ml); Chives or parsley

90—120 Min

Cloves, Whole

A traditional sweet-and-tangy red cabbage side dish with apples, honey and warming spices, served alongside classic potato salad for a comforting and flavorful accompaniment to roasted meats and festive meals.

Ingredients 6 Portions

Red cabbage, cut into strips
3 red "Boskoop" apple
200 gapples, grated
3 tbsphoney
6 Cloves, Whole
3 Bay Leaves, Whole
a littlebeet sugar syrup
150 graw cane sugar
1 tspJuniper Berries, Whole
100 mlvinegar (depending on the amount of cabbage)
1 pinchSea Salt, Coarse
Pepper Black, Ground
1 onion, diced
Apple juice
For the potato salad:
- 600 gpotatoes, firm cooking
- white onions
- Vinegar (white wine vinegar, apple cider vinegar, or neutral vinegar)
- oil (usually sunflower oil)
- Mustard, preferably tarragon mustard
- Table Salt
- Pepper Black, Ground
- sugar
- Water, vegetable broth, or beef broth (150–250 ml)
- Chives or parsley

Preparation

1
For the apple red cabbage:
Sauté the diced onion in a little oil. Then add the red cabbage and deglaze with apple juice.
2
Grate the apple and add it to the cabbage. Add Kotányi whole cloves, Kotányi bay leaves, Kotányi juniper berries, sugar, cane sugar, honey, sugar beet syrup and vinegar.
3
Cook over a medium heat for approx. 45–60 minutes, stirring occasionally. Season to taste with Kotányi sea salt and Kotányi pepper. Adjust the quantities depending on the size of the cabbage.

Hint:
Chill it – it tastes even better the next day.
4
For the potato salad:
Boil the potatoes (20–25 minutes), peel them while still warm, and cut them into thin slices.
5
Finely dice the onions, then prepare the marinade. Heat the broth/beef stock, then simmer briefly with vinegar, sugar, mustard, and onions (warm version).
6
Marinate the potatoes while they’re still warm, mixing gently; mash them slightly if needed to help the marinade bind. Let the flavors meld (20 minutes to several hours).

Hint:
Garnish with chives.