Summary

Ingredients

• 1 head red cabbage, approx. .5 kg
• 1 large onion (s)
• 1 apple, sour, whole, without stem or flower,
• 0.5 ½ lemon (s), add the juice
• 1 dash red wine, dry, approx. 50 ml
• 10 clove (s)
• 4 tablespoon sugar
• 0.5 teaspoon ½ salt
• some pepper
• 1 slice bacon, thick
• 1 teaspoon butter
• clove possibly powder

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Instructions

1. Red cabbage in a jar has never been my thing - if you know what mom is doing, you don`t want anything else:
2. Remove the outer leaves from the head of red cabbage, cut in half and remove the stalk. Divide the halves again and then use a bread knife to cut the cabbage into thin strips. Turn it every now and then while cutting so that the pieces don`t turn out too big (it took me some time to get that suitable).
3. Mix the cut herb with lemon juice, sugar, pepper and salt in a large bowl and season to taste (according to my mom, the cold seasoning is the guarantee for an intense taste and a beautiful dark color of the herb). The acidity of the lemon juice and the sweetness of the sugar should be roughly equal. The whole thing has to taste intense - like coleslaw.
4. Peel the onion and make a clove hedgehog with the whole cloves. To do this, stick the cloves as deeply as possible in the onion. Melt the butter in a large saucepan, add the bacon and fry a little until the piece is translucent.
5. Add all of the herb (attention: it hisses and can splash) and stir briefly Deglaze with a dash of red wine (about 50 ml), hide the clove hedgehog and the apple in the herb. Bring to the boil briefly (do not add any more liquid!) And then let the cabbage with the lid simmer over low heat for 45 - 60 minutes (depending on the amount).
6. Stir occasionally. Should the liquid actually evaporate, turn the temperature down even further and add some water. When the cooking time is over, the cabbage should still have a little bite and look nice and dark.
7. Remove the clove, apple and piece of bacon from the cabbage and taste. Maybe a little more seasoning. For those who don`t have to pay attention to the calories: stir another half a teaspoon of butter into the herb, rounds off the taste wonderfully.
8. With a nice roast beef and dumplings. The cabbage can also be frozen in portions.