Summary

Ingredients

• 1 kg red cabbage, cleaned, quartered, the stalk removed, finely shredded
• 75 g bacon, fatty, smoked, cut into small cubes
• 3 apples, Cox orange, (alternatively Boskop), peeled, the core removed, finely diced
• 1 bay leaf
• 2 teaspoons, leveled herbal salt
• 0.25 teaspoon ¼ black pepper, ground
• 2 cubes meat stock, instant
• 200 ml water, hot

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Instructions

1. Day 1:
2. In a large saucepan, drain the bacon at medium temperature, add the red cabbage, season, add the bay leaf and apples, add the hot water and cubes of meat stock and stir well. Let it smuggle at a low temperature for at least 2 (!!) hours. Half an hour before the end of cooking, mash the red cabbage with a potato masher (Kaabesstéisser), repeating every 10 minutes if necessary.
3. Let the red cabbage cool completely.
4. Day 2:
5. The next day, warm up the red cabbage again (it can still simmer for 1 to 1 1/2 hours). If necessary, season again, remove the bay leaf.
6. Tip: boil double the amount and freeze some of it in aluminum dishes. These and their contents can then be heated in the oven.
7. IMPORTANT:
8. This recipe does NOT include the addition of vinegar, cinnamon, mulled wine spices, cloves, jam, wine etc - it may be a bit greasy and should therefore not be the only vegetable side dish, but the French (and of course the lovers of French cuisine) among you will love this Love Confit de Choux Rouge , even if the preparation is a bit time-consuming.