Red cabbage in the housewife's style

Ingredients for 4 servings:

• 1 head of red cabbage
• 1 shot of red wine (alternatively water)
• 1 bay leaf
• 4 cloves, dried
• some lard for frying
• 1 shot of vinegar (apple cider vinegar)
• 1 apple
• 2 tbsp jam (cranberry or other red)
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious side dish for roast

Finely chop the red cabbage and fry briefly and vigorously in plenty of lard. Deglaze with red wine (or water) and apple cider vinegar. Simmer for about 30 minutes. Finely chop the apple and add it. Add the cloves and bay leaf and simmer. The red cabbage should be heated to a very high temperature and then cooled again several times so that it can infuse properly and acquires its dark color. To be on the safe side, prepare it the day before and heat it again the next day. Finally, add the cranberry jam (or other red jam—but definitely not strawberry!) and season with salt and pepper. This is how I was told it, and I only cook it myself, allowing the red cabbage to burn briefly once to intensify the flavor.