Red cabbage with bacon and apples

Ingredients for 8 servings:

• 2 kg red cabbage
• 4 m.-sized onion(s)
• 12 m.-sized apples, e.g. Elstar
• 6 bay leaves
• 6 tbsp apple cider vinegar
• 2 tsp salt
• ½ tsp clove powder
• 4 tbsp sugar
• ½ tsp allspice powder
• 1 ½ tsp ground pepper
• 225 g smoked bacon
• 120 g bacon, fat
• 3 tbsp cracklings

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 3 hours 15 minutes

à la Tobi’s grandma

Remove the stalk and outer leaves from the red cabbage. Then chop the red cabbage into large pieces and shred. Peel the apples, remove the cores, and cut the apples into strips about 1 cm thick. Mix the sugar, salt, pepper, cloves, and allspice in a small bowl. Set these ingredients aside. Cut the fatty, smoked bacon into cubes and fry in the crackling lard in a large pot. Halve the onions, cut into strips, add to the bacon, and sauté. Now reduce the heat to low and add the remaining ingredients alternately to the pot. First, add 1/3 of the red cabbage and the apples, then sprinkle with some of the spice mix and add some of the bay leaves and apple cider vinegar. Continue in this manner until all ingredients are in the pot. Simmer with the lid on for about 1 hour without stirring. Stir the red cabbage and cook for another 30 minutes, seasoning to taste if desired. Freeze in portions as needed or eat straight away.