Summary

Ingredients

• 1 head red cabbage, approx. 000 g
• 20 g clarified butter
• 1 large onion (s), roughly diced
• 2 apples, sour, peeled and cut into wedges
• 1 tablespoon cane sugar
• 1 teaspoon salt
• 2 bay leaves
• 90 ml balsamic vinegar, dark
• 120 ml red wine, medium dry
• 2 tablespoon jelly (currant)
• 250 ml water
• 1 pinch cinnamon powder, more if you like
• 1 pinch clove powder, ground, more to taste
• 0.5 ½ lemon (s), add the juice
• Pepper, freshly ground
• 1 tablespoon cornstarch
• some cold water

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Instructions

1. Halve the red cabbage, remove the damaged leaves. Cut into the finest strips with a slicer or a food processor. Put in a sieve and rinse briefly with warm water.
2. Heat the clarified butter in a roaster, add the onions and apple wedges and sauté until light yellow while stirring. Add the sugar and let it caramelize for about half a minute, stirring again and again. Put the red cabbage together with the lemon juice in the roasting pan and cook for 5 minutes, stirring, until it collapses a little. Add the vinegar, water, red wine, bay leaves, salt and the currant jelly and mix.
3. Place the roaster with the lid in the oven preheated to 150 ° C and cook for 45 minutes. Then take it out, mix the cornstarch with a little water and bind the red cabbage with it. Season with cinnamon, pepper and cloves and let simmer for another half a minute.
4. It is best to prepare red cabbage the day before; the more often you heat it up, the better it tastes. It is also ideal for freezing.