Red Cabbage Braised with Herbs

Name: Red Cabbage Braised with Herbs
Ingredients: 1 small beetroot; 1 small onion; 1 celery stalk; 4 thyme seeds; 4 black peppercorns; 1/4 cup olive oil; 1 1/2 cups red wine; 1/4 cup red wine vinegar; Salt to taste

1
1 small beetroot
2
1 small onion
3
1 celery stalk
4
4 thyme seeds
5
4 black peppercorns
6
1/4 cup olive oil
7
1 1/2 cups red wine
8
1/4 cup red wine vinegar
9
Salt to taste

Ingredients

1
1 small beetroot
2
1 small onion
3
1 celery stalk
4
4 thyme seeds
5
4 black peppercorns
6
1/4 cup olive oil
7
1 1/2 cups red wine
8
1/4 cup red wine vinegar
9
Salt to taste

Directions

1
Fry the beetroot, onion, and celery in half of the olive oil until they are tender
2
Add the bouquet garni, wine, and vinegar
3
Season with salt
4
Cook for 15 minutes over low heat with the lid off
5
Add the remaining olive oil and let it cool
6
Spoon the red cabbage braised with herbs over the meat, cover, and refrigerate overnight
7
Flip the meat occasionally
8
Cook or roast the meat together with the braised red cabbage
9
Season with salt at the end of cooking
10
Note: The braised red cabbage is ideal for preparing 1.5 kg of beef, rabbit, hare, or duck.