Summary

Ingredients

• 500 g red cabbae, quartered lenthways, without stalk, cut into 0.5 cm strips
• 1 ½ apples, sweet and sour, firm, small cubes
• 0.5 tablespoon ½ goose fat
• 2 bay leaves
• 2 carnation (s)
• 2 allspice grains
• 2 juniper berries
• 1 teaspoon salt
• 1 tablespoon, heaped sugar
• 1 medium onion (s), cut into thin strips
• 100 ml red wine
• 100 ml water
• 2 tablespoon apple cider vinegar
• 2 tablespoon currant jelly, red
• Apple juice to taste

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Instructions

1. Sauté red cabbage, sugar, apples and onions in goose lard for about 10 - 15 minutes, stirring occasionally. Deglaze with red wine and simmer until the alcohol has evaporated. Add the remaining ingredients except apple juice and currant jelly. The red cabbage must not swim in liquid. Simmer for 40 minutes with the lid closed. Keep an eye. If necessary, add a little hot water. Now add the currant jelly and let simmer for another 5 minutes. Season to taste with salt and apple juice and / or currant jelly. Thicken slightly if you like.
2. Tip: prepare a few kilos in advance. Can be frozen in portions without any loss of taste.
3. The cooking time naturally also depends on how soft you want the red cabbage to be. It`s best to try again and again. The tastes are different. I like it firm to the bite.