Apple and red cabbage

Ingredients for 12 servings:

• 1 head of red cabbage
• 5 apples
• 20 carnations
• 20 juniper berries
• 6 bay leaves
• 100 ml water
• 100 ml apple juice, naturally cloudy
• 50 ml sunflower oil
• 1 onion(s)
• 9 tsp sugar
• 5 tsp salt
• 100 g butter
• 2 tsp vinegar essence
• 1 pinch of caraway seeds
• 1 lemon(s), the juice and the zest
• possibly pepper

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 25 minutes

simple and delicious

Quarter the cabbage head and cut into 0.5 cm thick strips. Peel and dice 4 apples. Fill a spiced egg (we used a tea infuser) with cloves, juniper berries, and bay leaves. Brew with 100 ml of boiling water and let it steep for 5 minutes. Combine the cabbage, apples, oil, apple juice, salt, sugar, spiced egg, and the liquid from the spiced egg in a large pot and simmer gently over medium heat (4 out of 9). When the red cabbage is half-cooked, add a finely diced onion, lemon zest and juice, caraway seeds, and vinegar essence. Just before it’s cooked through, peel and dice the last apple again and add it with the butter. Continue simmering until tender. Tips: Best made a day in advance. It will keep for at least 3 days in the refrigerator at 4°C. You can safely freeze it in portions without any loss of flavor. On the day of consumption, heat it slowly and season with salt and pepper if necessary.