Apple red cabbage with mulled wine

Ingredients for 6 servings:

• 1 kg red cabbage
• 500 g onion(s)
• 500 g apples, sour Boskop
• 100 g duck fat
• 125 ml mulled wine
• 400 ml apple juice (direct juice, 100% fruit content)
• 3 tbsp honey, spicy
• 6 carnations
• ½ cinnamon stick(s)
• 3 allspice berries
• 6 peppercorns, black
• 1 bay leaf, dried
• 6 tbsp apple cider vinegar, 5% acid, naturally fermented
• n. B. Salt
• Fat for the pan

Instructions

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

with Christmas spices

Grind or pound the spices beforehand. Remove the outer leaves of the red cabbage head and cut it into quarters. Remove the stalks and slice the cabbage into wafer-thin slices. Peel the onions and dice them finely. Peel and core the apples, and dice the apples as well. Sauté the diced onions and apples in a greased pan until lightly caramelized. Meanwhile, melt the duck fat in a roasting pan and braise the chopped red cabbage in it. Stir frequently to prevent it from burning. Add the baked apple mixture to the red cabbage, fold in, and sauté for another 5 minutes. Deglaze with the mulled wine and allow it to reduce completely. Then add the apple juice, honey, bay leaf, and the ground or pounded spices and stir in. Season with salt and simmer, covered, for 1 hour. After this time, stir in the apple cider vinegar and simmer for another 10 minutes, until the red cabbage is tender. Before serving, season again with salt and add more vinegar if desired.