Red cabbage stew

with duck breast

For 4 servings

400 g duck breast

salt

pepper

750 g red cabbage

1 onion

700 ml vegetable broth

700 g turnips

2 sprigs of thyme

1 apple

ground cinnamon

2 tbsp apple cider vinegar

Preparation time: approx. 35 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 350 kcal / 1465 kJ 23 g E, 18 g F, 24 g KH

1  Washduck breast, pat dry and scratch the skin crosswise. Heat an ovenproof pan without fat. Fry the duck breast vigorously on the skin side for 4–5 minutes. Then fry on the meat side for 2-3 minutes. Season with salt and pepper.

2  Set aside 2 tablespoons of duck fat from the pan. Cook the duck in a preheated oven at 200 ° C top / bottom heat for about 15 minutes.

3  Clean and quarter the red cabbage, cut out the stalk. Cut the red cabbage into strips. Peel the onion and cut into strips.

4  Heat the 2 tablespoons of duck fat from the pan in a saucepan and sauté the onion for approx. 5 minutes until translucent. Add red cabbage, pour in the broth and 600 ml of water. Let simmer for 25–35 minutes. Peel the turnips, cut into sticks and add to the pot after 20 minutes.

5  Wash thyme, shake dry. Pluck the leaves from the stems. Wash and quarter the apple, remove the core and cut the apple into thin wedges. Add the thyme and apple to the vegetables approx. 5 minutes before the end of the cooking time. Season to taste with salt, pepper, cinnamon and vinegar.

6  Take the duck breast out of the oven, wrap it in aluminum foil and let it rest for 5–10 minutes. Then cut into bite-sized pieces. Serve the stew with the duck meat.