Summary

Ingredients

• 1 glass red cabbage
• 1 glass applesauce
• 50 g lard if necessary
• 1 onion (s)
• 1 handful clove (s), whole
• some peppercorns
• 2 bay leaves
• salt and pepper
• sugar

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Instructions

1. It is best to prepare the red cabbage the day before, as it should simmer for a few hours to get nice and soft.
2. Put the red cabbage in a large saucepan, add a little lard and heat. Peel and chop the onion and add. Now add the cloves, peppercorns and bay leaves. When the cabbage is warmed up, add 1/4 to 1/2 glass of applesauce for the time being. Let simmer for a while, then season to taste and season with salt and pepper. If the red cabbage is still sour, add a little more apple sauce.
3. The red cabbage should simmer for at least 4 hours, stirring occasionally, otherwise it will burn. The best way to develop its flavor is to let it stand overnight and reheat about half an hour before eating. If you prepare it on the same day it is to be eaten, you should take it off the stove for a short time in between, let it cool down and then turn it on again. Be careful with sugar and applesauce if someone does not like it that sweet as it takes a while for the sugar to be tasted.
4. A little tip: if the herb doesn`t want to get soft - fill it in a microwave container and briefly put it in the microwave. But be careful - it burns easily. Stir in between. I do the same with sauerkraut.
5. It may seem like a lot of effort, but it isn`t - it simmers by itself.