Sweet-and-sour red cabbage for duck: braised with port, orange juice, and caraway

Tip: tap a step to mark it as done.

1. Chop the onion and cabbage.

2. Heat the fat in a pot and sauté the onion. Add the sugar and let it caramelize lightly.

3. Pour in the port and reduce until syrupy.

4. Add the cabbage and mix thoroughly. Season with salt and pepper and add the ground caraway.

5. Pour in the orange juice and a little water, cover, and braise until tender. Add the apple and cinnamon if you like.

6. Mix the cornstarch with cold water. Once the cabbage is tender, add lemon juice or vinegar and stir in the cornstarch mixture to keep the juices from spreading across the plate.

Tip: Add only enough liquid to just cover the cabbage—you may not need even 100 ml of water. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Sladkokyslá červená kapusta ku kačke: dusená s portským vínom, pomarančovou šťavou a rascou