Summary

Ingredients

• 2 ½ kg red cabbage (1 large head)
• 750 g apples (Boskoop)
• 500 g onion (s)
• 1 ¼ liters apple juice
• 2 medium lemon (s)
• 1 tablespoon, smoked paprika powder
• 1 tablespoon, leveled paprika powder, noble sweet
• 3 tablespoon. Honey, more flavorful
• 3 tablespoon, leveled salt
• 1 tablespoon peppercorns
• 1 teaspoon allspice grains
• 1 teaspoon juniper berries
• 2 bay leaves
• possibly salt and pepper, whiter
• possibly sugar
• possibly vinegar essence

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Instructions

1. The weights of the ingredients refer to the cleaned, prepared goods. It seems like a lot, but the rest of the finished red cabbage can be frozen or canned after the feast.
2. Remove the first two layers of leaves from the red cabbage, then quarter the cabbage, cut out the stalk and cut 10 mm thin slices from the four parts. Clean and dice the apples and onions.
3. In a roasting pan or wok with a little fat, sauté the diced apples and onions while adding the honey and the two kinds of peppers and caramelize. Then park in a warm place.
4. Fry the red cabbage in a larger roasting pan over medium heat, stirring occasionally. Do not let it burn, otherwise it will be bitter and not lovely and spicy. After sweating the cabbage, stir in the apple mixture and deglaze with apple juice and lemon juice. Bring to a boil and season with salt. Put the spice grains lightly crushed with the bay leaves in a tea bag and add to the roasting pan with the red cabbage. The red cabbage should now simmer for about 90 minutes on a low heat.
5. Season to taste about 10 minutes before the end of the cooking time and, if necessary, add salt, pepper, sugar and a few drops of vinegar.