Summary

Ingredients

• 1 medium red cabbage (red cabbage)
• 2 apples (cooking apples), peeled and quartered or 1 glass applesauce
• 1 onion (s), peeled
• 8 clove (s)
• 1 stick cinnamon
• 1 bay leaf
• 3 tablespoon sugar
• 2 tablespoon goose lard or lard
• 2 tablespoon red wine vinegar
• 500 ml meat stock
• 4 tablespoon flour, or more
• 500 ml red wine
• salt

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Instructions

1. Finely slice the cabbage, preferably with a slicer. Put the lard in a saucepan and let the sugar caramelize. Add the cabbage and then sweat a dash of vinegar to keep the color.
2. Mix in the apples freed from the core or the applesauce. Lard the onion with the cloves and add all the spices. Top up with a little meat stock and simmer for 30 - 45 minutes, stirring repeatedly.
3. Salt, dust with flour, stir well and pour in the red wine. Cook everything again until the cabbage is soft. You shouldn`t be disappointed if the herb doesn`t taste good, as it only unfolds its full aroma when it is warmed up.
4. Not classic but delicious: add a few chestnuts before consumption.
5. Recipe editing:
6. We have removed the advice to preserve the red cabbage by filling it hot in twist-off glasses. It`s not a safe method. We recommend freezing remaining red cabbage or boiling it for 1 hour at 100 ° C in a boiling pan. Then you have to leave out the flour.