Summary

Ingredients

• 2.3 kg red cabbage
• 125 g lard, neutral
• 6 apples
• 1 cup sugar
• 0.25 ¼ cup salt
• 0.75 ¾ cup vinegar (brandy vinegar), possibly a little less
• 2 bay leaves
• 8 carnation (s)
• water
• Flour for thickening

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Instructions

1. A cup with a capacity of 125 ml was used for measuring.
2. Heat the lard in a large saucepan. Quarter the red cabbage, cut into bite-sized pieces and add to the saucepan, stir and braise in the lard. Peel the apples, quarter them, cut into small pieces and braise them with them. Add sugar, salt and vinegar and stir. Add enough water to make it visible in the red cabbage. Add the bay leaves and cloves. I use paper tea filters for this, which I seal with freezer wire. This bag can be easily removed after cooking.
3. Cook with the lid on for about 2 hours. With a pressure cooker, the cooking time is reduced. Rule of thumb: 1/3 of the usual cooking time, here about 40 minutes. These quantities are ideal for a 5.5 liter pressure cooker.
4. If necessary, season with sugar, salt and vinegar.
5. Whisk the flour in a bowl with cold water, stir into the boiling red cabbage and cook gently for about 8 minutes while stirring. This is important with normal flour in order to achieve a good taste.
6. This has been our family recipe for generations. Inexpensive, tasty and great for freezing. I now like to freeze the red cabbage in 1000 ml ice cream containers. Warm up defrosted red cabbage slowly and don`t forget to stir!