Summary

Ingredients

• 1 ½ heads red cabbage, (red cabbage)
• 1 medium onion (s), whole
• 6 clove (s), for spitting
• 1 tablespoon butter or oil
• 2 apples, diced into small pieces
• 4 bay leaves
• 250 ml red wine, Dornfelder semi-dry
• 125 ml red wine vinegar
• 125 ml balsamic vinegar, white
• 4 tablespoon, leveled sugar
• 1 teaspoon salt
• 1 pinch allspice
• 0.5 stick ½ cinnamon
• 1 tablespoon vegetable stock, instant
• 250 ml water, hot
• 3 tablespoon cranberries
• 1 tablespoon cornstarch, mixed with a little water, to thicken

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Instructions

1. Remove the outer leaves and the stalk from the red cabbage and do not slice too thinly with a vegetable slicer, or cut into strips with a large paring knife, wash and drain (we prefer the red cabbage with a bit of a bite, so I cut it with the knife) .
2. Peel an onion and lard it with the cloves. Peel and quarter the apples and cut into small cubes.
3. Heat the fat in a high pressure cooker and briefly sauté the peppered onion and diced apple. Add the washed red cabbage and immediately deglaze with the red wine and both types of vinegar to keep the red color. Season with salt, allspice, sugar, instant vegetable stock, cinnamon stick, bay leaves and pour hot water on top. Stir everything well and first bring to the boil in the closed pot, then let off the excess steam through the valve and now close the lever on the pot lid tightly and cook for about 15-20 minutes at reduced heat. Evaporate and stir.
4. Now remove the cooked onion, cinnamon stick and bay leaves. Finally refine with 3 tablespoons of cranberries and thicken with cold-mixed cornstarch.
5. Very well suited as an accompaniment to duck breast, roast pork or beef roulades with Bavarian potato dumplings!