Summary

Ingredients

• 1 medium red cabbage
• 4 m. Apples, peeled and cut into eighths
• some sunflower oil or rapeseed oil
• Water, cold
• 4 carnation (s)
• 2 tablespoon, heaped sugar
• 1 pinch (s) salt
• 1 dash apple cider vinegar, optionally other vinegar
• 1 glass currant jelly
• 1 medium potato (s), peeled and grated

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Instructions

1. Remove the upper leaves from the red cabbage, wash the head a little and cut into thin strips with a slicer, for example. The apples, I`ll use two sour boskop and two pink lady each, peel, core and cut the apples.
2. Put the oil in a saucepan so that the bottom is covered and heat. Put the red cabbage in the pot and let it sit a little. Then place the apple slices on the cabbage. Fill the pot with cold water until the red cabbage is covered up to a maximum of half its volume. Pour the cloves into a tea filter and add to the red cabbage. Bring everything to a boil over low heat. Then stir in sugar and salt and cook with the lid on over a medium heat for about 40 minutes. If necessary, add water and stir regularly.
3. When the apple pieces have dissolved and the cabbage is done, stir in the peeled and grated potatoes and bring to the boil again. Then add the vinegar to taste and season with the currant jelly (1/2 of the small glass). Add sugar as needed.
4. Tip: Depending on your taste, you can also put the cloves in a small onion and cook them with them.