Christmas red cabbage

Ingredients for 6 servings:

• 1.2 kg red cabbage
• 2 apples, sour
• 2 onions
• 6 tbsp clarified butter or lard
• 50 g brown sugar
• 300 ml red wine, dry
• 300 ml orange juice
• 2 tbsp red wine vinegar
• 200 ml vegetable broth or meat broth
• 4 tbsp currant jelly
• 1 tbsp cornstarch
• 6 cloves
• 2 bay leaves
• 6 allspice berries
• 3 juniper berries
• 6 peppercorns
• Salt

Instructions

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

Red cabbage

Wash the red cabbage and slice or grate into thin strips (2-3 cm long). Peel the apples and onions and dice both finely. Heat the clarified butter in a large saucepan over medium heat and add the brown sugar. Once the sugar has caramelized, add the apple and onion pieces and sauté for a few minutes. Now add the red cabbage, stir well, and heat with the lid on for a few minutes. Then deglaze with about 1/3 of the red wine. Add 1/3 of the orange juice, the vegetable stock, salt, the red wine vinegar, and the spices. It’s best to put the spices in a spice or tea strainer so they’re easy to remove. Place the spice strainer near the bottom of the pan. Reduce the heat slightly and cook the red cabbage for 1-2 hours or simply simmer until tender. Stir occasionally and add more red wine and orange juice. When the liquid has almost completely evaporated, add the blackcurrant jelly and the cornstarch mixed with a little water. Season with red wine vinegar, salt, and pepper. The red cabbage tastes best when cooled for 2-3 hours after cooking and reheated before serving.