Grandma's red cabbage in stock

Ingredients for 1 servings:

• 3 red cabbage, approx. 3 kg
• 3 onions
• 4 apples
• 4 bay leaves
• 6 carnations
• 4 tbsp goose fat
• 200 g sugar
• 2 tsp salt
• 500 ml vegetable stock
• 250 ml red wine vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Makes 6 glasses of 500 ml each

Finely grate the red cabbage. Place the lard in a large pot and heat. Add the sugar and let it caramelize slightly. Now add the red cabbage to the pot and immediately pour over the vinegar. Peel the apples and cut into small pieces. Peel and quarter the onions. Add everything to the red cabbage. Add the bay leaves and cloves and pour in the stock. Sprinkle with salt and mix everything together. Simmer over medium heat for about 35 to 40 minutes. Now fill the boiling hot red cabbage into well-rinsed jars. Once everything is distributed in the jars, divide the liquid between the jars. Carefully wipe the outside of each jar, especially the top rim, and screw on the lids. Place it in the preserving kettle and add enough hot water so that the jars are three-quarters full. Set the kettle to 90 degrees and switch it on. Put the lid on and pay attention when the temperature is reached. In my kettle, the pilot light goes out when this happens. Now let it simmer for 40 minutes. Immediately remove the jars from the kettle and place them on a kitchen towel, cover with a thick terry cloth towel, and let them cool underneath. This way, you’ll always have delicious red cabbage in the house.