Fig and red cabbage

Ingredients for 6 servings:

• 1 apple
• 2 onions
• 1.2 kg red cabbage
• 2 tbsp clarified butter
• 1 bay leaf
• 1 tsp juniper berries
• 1 cinnamon stick(s)
• 200 ml red wine
• 7 tbsp apple cider vinegar
• 5 tbsp sugar
• Salt
• 200 ml apple juice
• 4 figs

Instructions

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

Clean the red cabbage, quarter it, and remove the stalk, then cut the cabbage into fine strips. Peel the onions and slice them. Heat the lard in a saucepan and sauté the onions until translucent. Add the red cabbage, bay leaves, juniper berries, cinnamon stick, and red wine, and season with vinegar, salt, and 3 tablespoons of sugar. Bring to a boil and simmer for 45 minutes. Caramelize the remaining sugar in a pan. Wash the apple, slice it, and toss it in the caramel. Deglaze with apple juice and sauté the slices for about 2 minutes. Wash and trim the figs, dice them, and carefully fold them into the red cabbage. Place the apple slices on top of the red cabbage when serving.