- For the cabbage
- 3 tablespoons
- 1 can
tart Apples (such as Granny Smith)
- 100 grams
- For the beef
- 500 grams
- 4 slices
- 1 tablespoon
- 200 milliliters
- 1 cup
Peel and dice onion. Heat 2 tablespoons butter in a large pan. Add diced onion, star anise and cinnamon. Rinse cabbage and pat dry. Pry open leaves with a fork to loosen slightly and add to pan. Pour in red wine and stir to combine well. Cover and cook on low-medium heat for 30 minutes.
Slice beef into 4 medallions. Slightly flatten and wrap each medallion with a slice of bacon, then tie with kitchen twine. Heat the clarified butter in a frying pan. Fry medallions about 3-4 minutes, turning frequently. Season with salt and pepper and keep warm. Deglaze pan juices with beef stock and pour in the cream. Reduce sauce until thickened and creamy. Season with salt and pepper.
Rinse apples, core and cut into wedges. Heat remaining butter (1 tablespoon) and saute apples. Add quince jelly and stir well to combine. Season cabbage with salt and nutmeg and mix with apples.
Serve cabbage with beef medallions and sauce.