Red cabbage, apple and Sopraffino

(Photo@TheFoodTraveller.com - Nikon D200)

The last days have been extremely busy ... we had time to cook, but very little for posting and even reading our emails. We will try to catch up a bit. Today's post is an interesting one. Recently we got hold of a bottle of Aceto Sopraffino (some info here - in French), which is something on the style of balsamic vinegar ... but different. I will probably post something about all the varieties I have tried so far one day. Anyway, this dish is variation of a standard Belgian savory dish based on red cabbage & apples ... we simply decided to add the Sopraffino to it and ... Whow! I guess this is the way red cabbage should be done! Simply one of the best dishes we had recently!

Serves: 8 as starter
FlexiPoints: 3

Suggested wine: I would suggest a recent German Riesling Trocken from the Mosel area.
Special equipment: none

Ingredients:
250g calf mince meat
500g potatoes
40g butter
2 red onions
1 red cabbage (about 800g)
1 apple (Janagold or Golden Delicious variety)
150ml apple juice
2 tbsp brown sugar
4tbsp + 8 tsp Aceto Sopraffino
1 Laurier leaf
1 tbsp oil
Salt and pepper to taste


Ingredient note: The “aceto Sopraffino” is a vinegar somewhat similar to an Aceto Balsamico Tradizionale but lighter in texture, slightly sweeter and more fruity in flavor.

How-to:
1. Peel and boil the potatoes until cooked. Mash them and work in the butter until a nice puree is obtained. Set aside and keep warm.
2. Slice the onions in little rounds. Clean the cabbage and cut it in stripes. Peel and chop the apple in medium/small cubes.
3. Sauté the meat with the oil for 2’ or till it takes color. Add the onion and let cook for 3’ more.
4. Add the cabbage, apple. apple juice, Laurier, 4 tbsp of Sopraffino and sugar. Season with salt and pepper. Let simmer for 25’ or until the cabbage is soft and the juice mostly absorbed.
5. Serve with the mash and seasoned with an additional tsp of Sopraffino per portion.