Apple – Plums – Red Cabbage

Ingredients for 6 servings:

• 1 head of red cabbage
• 2 onions, red
• 2 tbsp fat (e.g. ghee, clarified butter or oil)
• 5 cloves
• 2 apples
• 15 prunes
• 50 ml vinegar (red wine vinegar)
• 250 ml red wine
• some sea salt, coarse
• some sugar
• 1 piece(s) ginger, about the size of a thumb, cut into fine cubes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Autumnal red cabbage variant, which my guests at home particularly enjoy eating with vegetarian roast chestnuts and pretzel dumplings.

Finely slice the red cabbage using a slicer or a food processor. Peel and roughly dice the onions. Place the cloves in a tea bag and tie it in a knot or with a piece of star silk. Heat the fat in a pan. Sauté the onions without letting them brown. Gradually add the red cabbage. Once the cabbage is in the pan, deglaze with the red wine vinegar and stir in the ginger. The vinegar helps the red cabbage retain its beautiful color. Once the vinegar has evaporated and before the cabbage begins to dry-roast, deglaze with the wine, add the cloves and a generous pinch of salt to the pan, and cover. Reduce the heat slightly, as the whole thing needs to simmer slowly until the cabbage has significantly reduced its size (by about half). Don’t forget to stir occasionally. This should take about an hour. Now add the peeled, cored, and diced apples and the quartered plums to the pot. Simmer for at least another hour and then season with sugar and salt. If you notice a lack of liquid during cooking, you can always add a splash of water. The cabbage tastes best warmed up, of course. And if you store it hot in screw-top jars (like jam), you can keep it for a few months in the cellar.