2 days – Red cabbage

Ingredients for 6 servings:

• 1 head of red cabbage (blue cabbage)
• 1 large apple
• ½ lemon(s), juice and some zest
• 8 tbsp vinegar
• 1 pinch of salt
• 2 tbsp sugar
• 1 large onion(s)
• 50 g lard (goose)
• 1 tbsp jelly, blackcurrant jelly
• 1 stalk(s) cinnamon, (or two if desired)
• 250 ml red wine
• salt and pepper
• e.g. nutmeg, grated
• possibly cloves

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

(red cabbage)

Cut the red cabbage into thin strips. Roughly chop the peeled and cored apple and mix it with the chopped red cabbage, lemon juice, 6 tablespoons of vinegar, salt, and 1 tablespoon of sugar. Cover and let it sit in the refrigerator for 24 hours. The next day, cut the peeled onions into thin strips. Heat the (goose) lard until hot. Lightly caramelize 1 tablespoon of sugar (or beetroot syrup), deglaze with 2 tablespoons of vinegar, sauté the onion strips, and add the marinated red cabbage, currant jelly, cinnamon stick(s), red wine, the remaining sugar, salt, and pepper. Cook in a covered pan in the oven at 175 degrees Celsius for about 30 minutes. (You can also cook it on a hot plate as usual.) Remove the cinnamon stick(s) before serving.