This is the world's best side dish for Christmas goose

    Diegansis part of the celebration for many. Even if it's not the most popular Christmas food among Germans (that's actually sausages with!) The smell of a crispy goose flows through the houses and apartments of many families. But what side dish should you make with it? We have an idea for you, because we have it for youWorld's best side dish for Christmas goosefound.

    Red cabbage with apples and bacon: The world's best side dish for the Christmas goose

    Blaukraut(also called red cabbage in some parts of Germany)with apples and bacongoes particularly well with the Christmas goose, as the sweetness and acidity of theand the vinegar perfectly balances the rich goose. The bacon adds smoky, salty flavors that complement the savory flavor of the meat. The deep red color of red cabbage makes for a festive presentation, and the traditional combination also evokes nostalgic feelings for many. This creates a delicious and balanced dish that is ideal for a festive Christmas dinner.

    And this is how you prepare the red cabbage with apples and bacon:

    • 2 tablespoons olive oil
    • 1 medium red onion,
    • 100 gr. bacon or bacon
    • 2 cloves of garlic
    • 1 small head of red cabbage
    • 2 tablespoons light brown sugar
    • 2 small apples (Granny Smith is best)
    • 60 ml dry red wine or water
    • 60 ml red wine vinegar
    • 2 teaspoons orange peel zest
    • ½ teaspoon cumin
    • 1 Zimtstange
    • 5 juniper berries
    • Sea salt and pepper
    1. In a large, heavy pot, heat the oil over medium-high heat. Add the onion and bacon and cook, stirring occasionally, until the onion is soft and the bacon is crispy, about 6 to 8 minutes. Add the garlic and fry it, stirring constantly, for about 1 minute.
    2. Now add the red cabbage to the onion and bacon mixture and cook, stirring occasionally, until the cabbage is slightly soft and wilted (approx. 3 minutes). Sprinkle the brown sugar over the top and stir frequently until the mixture begins to caramelize, about 2 minutes.
    3. Add the apples, wine, vinegar, orange peel, cumin, cinnamon stick and juniper berries. Stir well, then reduce heat, cover pot, and simmer, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

    Tipp:Cook the red cabbage the day before and just warm it up on Christmas Day. Then the herb is beautifully infused and even more aromatic. Bon appetit!