Summary

Ingredients

• 2 ½ kg red cabbage
• 4 apples
• 1 small onion (s)
• 0.25 liter ¼ red wine, strong
• liter ⅛ vinegar
• 1 tablespoon oil or butterfat for frying
• 3 pinches salt
• 6 teaspoons jam (currant), red

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Instructions

1. Cut or slice red cabbage into fine strips. Cut the onions into fine cubes. Peel the apples and cut into thin slices.
2. Sauté the onions in the fat in a pressure cooker and deglaze with a little red wine. Now alternately layer red cabbage and apples in the pot. Add the rest of the red wine and the vinegar. Cook under pressure in a closed pressure cooker for 12 minutes. Evaporate under cold water and season with salt and currant jam.