Summary

Ingredients

• 150 ml orange juice, freshly squeezed
• 150 ml red wine
• 150 ml port wine, red
• 500 g red cabbae
• 50 g lard (duck lard)
• 1 small onion (s)
• 1 apple
• 1 bay leaf
• 3 carnation (s)
• 2 juniper berries
• 1 stick cinnamon
• 2 tablespoon cranberry compote
• salt
• Pepper, black, ground

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Instructions

1. Clean the red cabbage, remove the stalk and then slice it very finely. Put the orange juice, red wine, and port wine in a large bowl. Let the grated red cabbage steep in the liquid overnight (the red cabbage must be covered).
2. To prepare, place the red cabbage on a sieve and collect the marinade.
3. Peel the onion and chop finely. Core, peel and finely dice the apple. Sweat everything in the melted duck fat. Now first add the red cabbage and then the bay leaf, cloves, crushed juniper berries and the cinnamon stick and pour in some of the marinade. Braise on medium heat, always adding something (but not too much at once) when the liquid has boiled away, until all the marinade in the red cabbage has boiled away.
4. As soon as the cabbage is soft, remove the spices and season with salt, pepper and cranberry compote.
5. Fits as a side dish to roast goose, duck, sour or beef. Tastes particularly good with Christmas dinner.