Summary

Ingredients

• 1 head red cabbage
• 1 shot red wine (alternatively water)
• 1 bay leaf
• 4 clove (s), dried
• some lard to fry
• 1 dash vinegar (apple cider vinegar)
• 1 apple
• 2 tablespoon jam (lingonberry or other red)
• 1 pinch (s) salt
• 1 pinch (s) pepper

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Instructions

1. Cut red cabbage into small pieces and fry briefly and vigorously in plenty of lard. Deglaze with red wine (or water) and apple cider vinegar. Steam for about 30 minutes. Chop the apple and add it. Add the cloves and bay leaf and let simmer.
2. The red cabbage should be made very hot several times and then cool down again so that it can flow through nicely and gets its dark color. To be on the safe side, prepare the day before and heat again the next day.
3. Finally, add the cranberry jam (or other red jam - but never strawberry!) And season with salt and pepper.
4. I received it this way and only cook it myself so that the red cabbage should burn once briefly so that an even more intense taste emerges.