Fig red cabbage

Ingredients for 8 servings:

• 1 head of red cabbage, approx. 2 kg
• 3 tbsp sugar
• 3 tbsp clarified butter
• ½ jar jam (fig jam)
• 100 ml fig vinegar, thick or dark balsamic vinegar
• n. B. Salt
• 8 figs, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Quarter the red cabbage, remove the stalk, and cut or grate into fine strips. It’s best to wear gloves when doing this, as red cabbage stains! Melt the clarified butter in a large, wide saucepan and melt the sugar in it, then gradually add the red cabbage. Stir well, season with salt, and add the vinegar. Simmer with the lid on for 20 minutes. Then add the fig jam, stir well again, and add more salt if necessary. Simmer for another 20 minutes and taste; the red cabbage should still have some bite. Season again with more vinegar and salt, if necessary. Quarter the fresh figs and, at the very end, carefully mix them into the red cabbage and heat until just hot. Tip: Quarter the figs so that they are still attached at the bottom, heat them on top of the red cabbage, and then arrange each portion on top of the red cabbage.