Tenderly roasted winter apple red cabbage

Ingredients for 8 servings:

• 3 kg red cabbage
• 8 tbsp vinegar (fruit, raspberry or red wine vinegar)
• 1 tbsp salt
• 6 apples (Boskoop) or another sweet and sour variety
• 6 tbsp goose fat or pork fat
• 2 garlic cloves
• 4 large onions
• 8 tbsp currant jelly
• 3 cinnamon sticks
• pepper
• 3 bay leaves
• 500 ml water or red wine
• e.g. fruit pulp (apple pulp)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 30 minutes

Quarter the red cabbage, remove the stalk, and cut the red cabbage into fine strips. Mix the strips with vinegar and salt, cover, and let it steep for at least 4-24 hours. Heat the lard. Dice the onions and sauté. Add the red cabbage and stir until everything is sautéed. Deglaze everything with water or red wine. Core the apples, cut them into pieces, and add them. If you like it “sloppy,” only roughly chop the onions and apples. They will melt into the red cabbage afterwards. Add the cinnamon sticks, garlic, bay leaves, and blackcurrant jelly. Simmer everything with the lid on until the red cabbage is soft. Then season with salt and pepper. The red cabbage gets a special kick from reheating it several times and lightly roasting it. Alternatively, you can get the flavor this way: drain off about 500 ml of liquid and reduce the liquid. Because the broth contains jelly and apples, the liquid caramelizes, taking on a thick consistency and giving it a roasted flavor. Then add the reduced liquid back to the red cabbage. Season with salt and pepper, and if desired, add a glass of apple puree. The amount of blackcurrant jelly can be increased to 200 g. It’s best to prepare it the day before.