Summary

Ingredients

• 1 head red cabbage

For the marinade:

• 100 ml orange juice, freshly squeezed if possible
• 100 ml balsamic vinegar
• 100 ml red wine
• 100 ml port wine
• 1 star anise
• 4 clove (s)
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• 1 tablespoon salt
• 1 teaspoon peppercorns

For the vegetables:

• 3 onion (s), red
• 1 apple, sour
• 25 g oose fat, without cracklin
• 3 tablespoon sugar, brown
• 2 tablespoon cranberry compote

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Instructions

1. The day before, free the red cabbage from the outer leaves and the stalk and grate or finely cut (worked better for me than grating). Put the red cabbage in a large saucepan.
2. Crush the spices for the marinade into powder in a mortar and mix with the liquids to form a marinade. Pour the marinade over the red cabbage and cover with a lid.
3. The red cabbage should stand in the marinade for a day, but stir it every now and then. After 24 hours, all of the red cabbage is wonderfully purple.
4. The next day, cut the onions into rings and sear them lightly in the goose lard in a large casserole. When the onions have got some color, sprinkle with brown sugar, add the apples and let them caramelize. Finally, add the red cabbage and the marinade. Add the cranberry jam and, depending on the desired firmness, let it simmer on the stove at medium temperature.
5. Season again with salt and pepper before serving.
6. Sufficient for about 10 large (I love red cabbage) servings as a side dish, probably even more.