Apple red cabbage

Ingredients for 4 servings:

• 700 g red cabbage, cleaned
• 1 onion(s)
• 1 small apple, sour
• 2 tbsp lard (duck, goose or pork lard)
• 1 tbsp, levelled sugar
• 3 tbsp red wine vinegar
• 1 ½ tsp salt
• 4 cloves
• 1 tbsp, leveled flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Remove the outer leaves from the cabbage head, quarter them, remove the stalk, and shred or finely chop the cabbage. Peel and finely dice the onion. Peel and core the apple, cut it into eighths, and slice it. Melt the lard, add the diced onion, and roast it with the sugar in the lard until golden brown. Towards the end, caramelize the apple pieces. Add the cabbage, season with salt, and drizzle with 2 tablespoons of water and the vinegar. Stir well. You can add the cloves as they are, or stud half or a very small onion with them, which saves you having to pick them out later. Then simmer the cabbage for 1-1.5 hours. Since only a very small amount of liquid is added, reduce the heat to low and check frequently to make sure nothing is sticking, adding a small amount of water if necessary. Finally, season to taste with vinegar and remove the cloves. Dust with flour, stir, and sauté again until the cabbage is nice and creamy. Don’t worry, even though very little liquid is added, the cabbage won’t be dry.