{"id":407,"date":"2012-12-28T14:35:03","date_gmt":"2012-12-28T13:35:03","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=407"},"modified":"2012-12-28T14:35:03","modified_gmt":"2012-12-28T13:35:03","slug":"red-cabbage-bohemian-style","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=407","title":{"rendered":"Red Cabbage (bohemian style)"},"content":{"rendered":"<p><span style=\"font-size: small;\">Ein Rotkohl von ca. 1 Kg, 2 s\u00fc\u00df~saure mittelgro\u00dfe \u00c4pfel (Boskoop), 2 mittelgro\u00dfe rote Zwiebeln, 3EL G\u00e4nseschmalz (od. Schweineschmalz), ca. 0.25 Ltr. Gl\u00fchwein, Salz.<\/span><\/p>\n<p><i><span style=\"font-size: small;\">-Mein Tip: Gl\u00fchwein in Flasche mit Schraubverschlu\u00df kaufen<\/span><\/i><span style=\"font-size: small;\">, <\/span><i><span style=\"font-size: small;\">h\u00e4lt sich unge\u00f6ffnet sehr lange, aber auch angebrochen, wenn kalt gestellt. Wer einmal Rotkraut mit Gl\u00fchwein zubereitet hat, m\u00f6chte sicher nicht mehr auf diese Zutat verzichten!<\/span><\/i><\/p>\n<p><span style=\"font-size: small;\">Den Kohl klein schneiden oder hobeln, mit kochendem Wasser blanchieren (\u00fcbergie\u00dfen und kurz! Aufkochen lassen).<\/span><\/p>\n<p><span style=\"font-size: small;\">In der Zwischenzeit die gew\u00fcrfelten und gesalzenen Zwiebeln im Schmalz and\u00fcnsten, die gesch\u00e4lten und in kleine W\u00fcrfel geschnittenen \u00c4pfel dazugeben und mit anbraten.<\/span><\/p>\n<p><span style=\"font-size: small;\">Den blanchierten Kohl dazu geben, mit dem Gl\u00fchwein begie\u00dfen und im geschlossenen Topf auf kleiner Flamme garen. <\/span><\/p>\n<p><i><span style=\"font-size: small;\">Auch Tk-Rotkohl oder Glas~\/Dosenware kann auf diese Weise verfeinert werden! Dabei m\u00fcssten allerdings die Zutaten entsprechend verringert werden!-<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ein Rotkohl von ca. 1 Kg, 2 s\u00fc\u00df~saure mittelgro\u00dfe \u00c4pfel (Boskoop), 2 mittelgro\u00dfe rote Zwiebeln, 3EL G\u00e4nseschmalz (od. Schweineschmalz), ca. 0.25 Ltr. Gl\u00fchwein, Salz. -Mein Tip: Gl\u00fchwein in Flasche mit Schraubverschlu\u00df kaufen, h\u00e4lt sich unge\u00f6ffnet sehr lange, aber auch angebrochen, &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=407\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[21,23],"tags":[],"class_list":["post-407","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-vegetarisch"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-6z","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/407","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=407"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/407\/revisions"}],"predecessor-version":[{"id":409,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/407\/revisions\/409"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}