Summary

Ingredients

• 700 g red cabbae, cleaned and cut into fine strips
• salt
• 1 large lemon (s), juice it
• 50 grams sugar
• 3 tablespoon white wine vinegar
• 250 ml red wine, strong and dry
• 250 ml port wine, red
• 100 g fat, (oose fat)
• 1 medium onion (s), finely chopped
• White pepper from the mill
• 70 g honey, (if available acacia honey)
• 2 medium orange (s), juice it
• 1 medium lemon (s), juice it
• 100 g cranberries, happened
• 1 medium apple, sour, grated

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Instructions

1. Wash the red cabbage in a sieve under cold water and squeeze out vigorously. Put in a large, non-metal bowl, lightly salt, drizzle with a little lemon juice and mix well. This will make it nice and red.
2. Let the sugar caramelize over not too high a heat and deglaze with vinegar, red wine and port wine. Add the goose fat, reduce the liquid a little and add the onion cubes. Season with salt, pepper and honey and reduce the liquid again.
3. Add the orange and lemon juice together with the cranberries, red cabbage and the grated apple, cover and simmer everything over a medium heat until soft. Stir more often, try again and again. If necessary, add seasoning.
4. Let the cabbage sit next to the stove for a few minutes before serving.
5. Goes well with the goose, then some of the leaked fat can be used for the herb.
6. If unsweetened cranberries are not available, I take cranberry jelly out of the glass. Then cut the sugar and honey in half. Tastes even better when warmed up. Since we`ve only liked this red cabbage for years, we always cook at least double the amount and freeze in portions.