Apple red cabbage

Ingredients for 1 servings:

• 1 head of red cabbage
• 3 m.-sized apples
• 1 large bay leaf
• 1 liter cloudy apple juice
• 500 ml water
• 2 tsp salt
• 1 tsp pepper
• ½ tsp cinnamon
• 5 tbsp apple cider vinegar
• 2 tbsp honey, liquid
• Nutmeg, freshly grated

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Homemade and preserved

First, prepare a large enough pot, e.g., 5 liters or more. Remove the outer wilted leaves of the red cabbage. Halve the cabbage, then quarter it, and remove the stalk. You can either shred the red cabbage or cut it into fine strips or pieces. Peel and core the apples with a vegetable peeler, halve and quarter them, cut them into 3-4 wedges, and then cut these into small pieces. Add them to the pot along with the red cabbage. Add the apple juice, water, and bay leaf and bring to a boil. Season with the spices, vinegar, and honey, and simmer until the cabbage is tender. Depending on how thickly the strips were cut, this will take between 15 and 60 minutes. The quantities of the spices are not important. Simply season to taste. Remove the bay leaf and fill the finished cabbage into clean, sterile jars, leaving a two-finger width free from the rim. Divide the cooking liquid between the jars. If this isn’t enough, simply fill with water. Before closing, the rim must be clean to ensure the lids stay in place. Then place the jars on a high-sided baking tray, fill with water, and sterilize in a preheated oven at 120 degrees Celsius for 40 minutes. If the lids don’t give way under pressure or fold inward, the jars are leak-proof, and the red cabbage will keep for about a year. Provided it’s stored in a cool, dark place, such as a cellar.