Apple red cabbage with crispy vegan duck and cranberry sauce
With the Veganz vegan duck style bites
There’s no need to fear, the perfect vegan holiday meal is here: Apple red cabbage with crispy vegan duck and cranberry sauce à la Veganz. Let’s be honest, this classic dish isn’t just for special occasions – it’s perfect anytime those cravings for something hearty and delicious come calling! The recipe is yours for the taking via the link in our profile! What will you be serving up this Christmas Eve?
Ingredients (2 people)
- ¼ red cabbage
- ½ onion
- 20 g vegan butter
- 50 ml water
- 1 tbsp agave syrup
- ½ cinnamon stick
- Ground cinnamon
- ½ red onion
- 100 ml red wine
- 100 ml vegetable broth
- ½ orange
- 1 ½ tbsp olive oil
- 1 ½ tbsp soy sauce
- 1 apple
- 2 sprigs rosemary, fresh
- 4 sprigs tyhme, fresh
- 350 g Vegan Duck Style Bites
- 40 g wild cranberries, in a jar
Got everything ready? Let's go!
Peel and finely dice the onion. Wash and grate the apple. Melt some of the vegan butter in a pan, add the apple and onion and sauté for 5 minutes.
Wash the red cabbage and cut into thin strips. Add the red cabbage to the onion and apple mixture in the pan. Add water, agave syrup, and 2 cloves. Season with cinnamon, salt, and pepper and simmer for 15-20 minutes.
While it’s cooking, peel and dice the red onion. Heat the remaining butter and some olive oil in a second pan. Add the red onion, cinnamon stick, and remaining clove and sauté over medium heat for 3-4 minutes.
Meanwhile, wash the orange thoroughly with hot water and grate the peel. Cut the orange in half and squeeze out the juice into a container.
Remove the cloves from the pan. Add the red wine, vegetable broth, orange juice and peel, and wild cranberries to the pan and bring to a boil. Lower the heat and allow to simmer for 7-8 minutes. Season to taste with salt and pepper.
Heat olive oil in a pan. Fry the vegan duck with the rosemary and thyme for approx. 5 minutes according to the package instructions. Add soy sauce to the pan and simmer until the sauce is absorbed. Season with pepper.
Remove the cinnamon stick and puree the cranberry sauce with an immersion blender until creamy.
Serve the vegan duck with the cranberry sauce and apple red cabbage – enjoy!
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