Apple red cabbage

Ingredients for 4 servings:

• 1 jar red cabbage
• 1 jar applesauce
• 50 g lard if needed
• 1 onion(s)
• 1 handful of cloves, whole
• some peppercorns
• 2 bay leaves
• salt and pepper
• n. B. sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

just like grandma does

It’s best to prepare the red cabbage the day before, as it needs to simmer for a few hours to become nice and tender. Place the red cabbage in a large pot, add a little lard, and heat through. Peel and finely chop the onion, and add it. Now add the cloves, peppercorns, and bay leaves. Once the cabbage is warm, add 1/4 to 1/2 a jar of applesauce. Let it simmer for a while, then taste and season with salt and pepper. If the red cabbage is still sour, add a little more applesauce. The red cabbage should now simmer for at least 4 hours, stirring occasionally, otherwise it will burn. The flavor develops best if you let it stand overnight and reheat it about half an hour before eating. If you are preparing it on the same day you want to eat it, you should take it off the heat for a short time, let it cool, and then put it back on. Be careful with sugar and applesauce if you don’t like it too sweet, as it takes a while for the sugar to become noticeable. One more tip: If the cabbage doesn’t want to soften, pour it into a microwave container and microwave it briefly. But be careful—it burns easily. Stir occasionally. I do this with sauerkraut, too. It may seem like a lot of effort, but it isn’t—it simmers on its own.