Apple and red cabbage with guaranteed success

Ingredients for 16 servings:

• 2.3 kg red cabbage
• 125 g lard, neutral
• 6 apples
• 1 cup sugar
• ¼ cup salt
• ¾ cup spirit vinegar, maybe a little less
• 2 bay leaves
• 8 carnations
• n. B. water
• n. B. Flour for thickening

Instructions

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

super tasty, simple due to exact ingredient quantities, great for freezing

I used a 125 ml cup for measuring. Heat the lard in a large saucepan. Quarter the red cabbage, cut into bite-sized pieces, and add to the pan. Stir and braise in the lard. Peel, quarter, and chop the apples into small pieces and braise them. Add the sugar, salt, and vinegar and stir. Add enough water to reach the top of the red cabbage. Add the bay leaves and cloves. I use paper tea filters for this, which I seal with freezer wire. The bag can be easily removed after cooking. Cover and cook for about 2 hours. Using a pressure cooker will reduce the cooking time. Rule of thumb: 1/3 of the usual cooking time, in this case about 40 minutes. For a 5.5 liter pressure cooker, these quantities are ideal. Season with sugar, salt, and vinegar if desired. Whisk the flour with cold water in a bowl, stir it into the boiling red cabbage, and cook gently for about 8 minutes while stirring. This is important when using regular flour to achieve a good flavor. This has been our family recipe for generations. Cheap, delicious, and great for freezing. I now like to freeze the red cabbage in 1000 ml ice cream containers. Heat the thawed red cabbage slowly and don’t forget to stir!