Red cabbage from grandma's kitchen

Ingredients for 4 servings:

• 1 ½ kg red cabbage
• 3 tbsp Clarified butter, pork or goose fat
• 1 large onion(s)
• 2 tbsp balsamic cream, possibly a dash of apple cider vinegar
• ½ jar applesauce, approx. 350ml
• ½ tsp spice mix (Quatre épices)
• 1 tsp broth, granulated or fondor
• ½ liter vegetable stock
• 4 carnations
• 4 juniper berries
• 2 tsp flour or cornstarch to bind
• ¼ liter red wine, dry, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

red cabbage

Clean the red cabbage. Remove the outer leaves. Quarter the cabbage. Remove the stalk. Cut the cabbage into thin strips using a sharp knife, a food processor, or a bread slicer. Heat the lard in a deep pot. Briefly sauté the sliced ​​onion, then add the red cabbage and stir frequently. Pour the balsamic vinegar over the red cabbage and mix to ensure the cabbage retains its beautiful blue color. Then add the applesauce and season with Quatre épices and broth. Add the cloves and juniper berries and deglaze everything with vegetable stock. Depending on your taste, until the red cabbage is firm or tender, simmer over low heat for about 1 to 1 1/2 hours, stirring occasionally and adding more water if necessary. Season the cabbage as desired. To thicken the cabbage, remove some of the liquid from the red cabbage, stir in cornstarch or flour, and stir into the red cabbage. Season the red cabbage with red wine to taste.