Summary

Ingredients

• 1 head red cabbage
• 2 tablespoon butter
• 1 teaspoon sugar
• 2 tablespoon vinegar
• 2 tablespoon jelly (currant)
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 2 bay leaves
• 50 g bacon
• 0.5 ½ onion (s)
• 2 tablespoon stock, grained
• 2 cup / s red wine

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Instructions

1. Wash and clean the red cabbage, finely chop, fill into the soaked Römertopf. Fry the bacon and onions and sprinkle over them. Add the stock with the red wine and all the other ingredients. Close the pot and stew at 200 degrees C for 75 minutes. If necessary, bind red cabbage with flour