- 2 Carrots
- 2 sticks Celery
- 4 tablespoons Clarified butter
- 2 tablespoons Pastry flour
- 250 milliliters Red wine
- 4 tablespoons Lingonberries
- 2 Bay leaves
- 4 Juniper berries
- 4 Cloves
- 1 head Red cabbage
- 3 Apples
- 2 tablespoons Sugar
- 2 tablespoons Balsamic vinegar
For the stew: Trim the carrots and celery, rinse and chop. Peel the onions and chop.
Heat 2 tablespoons butter in a large saucepan and sear the meat on all sides. Add the carrots, celery and 2 onions, season with salt and pepper and sauté. Dust with flour and then add the wine, lingonberries, bay leaves, juniper berries and 2 cloves and simmer for about 70 minutes.
For the cabbage: Rinse the cabbage, core and then finely slice. Peel the apples and cut into wedges. Melt the remaining butter in a separate large saucepan, add the cabbage, remaining onions, apples, remaining cloves and sugar, season with salt and pepper, add 125 ml (approximately 1/2 cup) water and braise for about 40 minutes. Stir in the vinegar.
Season the stew with salt and pepper. Serve with braised red cabbage and noodles, if desired.