Summary

Ingredients

• 1 kg red cabbage
• 250 g apples, boskop, peeled
• 150 g onion (s)
• 150 g lard (oose lard)
• 200 g suar
• 0.5 liter ½ red wine
• 0.25 liter ¼ port wine
• 100 g jelly (currant jelly)
• 0.2 liters vinegar (red wine vinegar)
• Spice (s), 1 sachet with: 2 bay leaves, 5 cloves, 5 allspice, 5 juniper berries and 20 peppercorns
• salt

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Instructions

1. Cut red cabbage without the stalk into strips as thin as possible, preferably on the slicer.
2. Dice apples and onions, sauté in approx. 150 g goose fat until soft and set aside.
3. Caramelize approx. 150 g of sugar in a large-dia saucepan. Start boiling with 0.5 l red wine and 0.25 l port wine. Add red cabbage strips, moisten with approx. 0.2 l red wine vinegar, turn intensively in the sugar-wine mixture until the cabbage has collapsed a little. Then add a little salt and the spice bag. If desired, possibly also 1 piece. Add star anise and - or a few pieces of fresh ginger. Now quickly steam the cabbage with the lid on.
4. In between, mix in again and again with the skimmer, and if necessary, always add red wine to the liquid. After about 30 minutes of cooking, add the apple, onion and goose lard mixture.
5. From now on, turn the red cabbage frequently so that it binds to all other components and does not burn. Now check the taste of the red cabbage and season with red wine vinegar, 3-4 tablespoons of currant jelly, salt, etc. if necessary. If there is still too much liquid in the red cabbage at the end of the cooking time, simply let it simmer for a few minutes without the lid.
6. If the liquid is fairly overcooked, the red cabbage shouldn`t be mushy, but rather have a clear structure. There should be a harmony between acidity and pleasant sweetness.