Summary

Ingredients

• 1 kg red cabbage
• 40 g clarified butter or oose lard
• liter ⅛ red wine
• 1 small onion (s)
• 4 tablespoon cranberry compote or currant jelly
• salt and pepper
• 2 juniper berries, chopped
• 2 apples
• 3 tablespoon vinegar (red wine vinegar)
• 2 bay leaves
• 5 carnation (s), whole
• sugar

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Instructions

1. Sauté the finely chopped onion in the hot fat, add the finely chopped cabbage, mix well, add the spices and stir again and again, steam for 20 minutes until the cabbage collapses. Steam longer before extinguishing. Then deglaze with water (do not cover completely with water because of the red wine). Add the finely chopped apples, red wine and the cranberry compote, mix well again and cook covered over a medium heat for approx. 1 - 1 1/2 hours, stirring again and again. Finally, season with salt, sugar and red wine vinegar.