Magda's red cabbage

Ingredients for 12 servings:

• 2 ½ kg red cabbage
• 1 kg apples, half Boskop, half Golden Delicious
• 4 m.-sized onion(s)
• 150 g goose fat
• 500 ml water
• 3 bay leaves
• n. B. Bacon rind from the back, optional
• 150 ml herbal vinegar, e.g. 7 herbal vinegar from Kühne
• 2 tsp, heaped salt (very well heaped)
• 3 tbsp, heaped sugar (very well heaped)
• ½ tsp, levelled pepper, black

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Prepare the red cabbage, removing any wilted outer leaves. Quarter the heads, always removing any thick white pieces between them. You don’t have to remove all the white parts; the white parts will turn red during cooking. Cut the cabbage into large pieces. Peel the apples and roughly dice them into approximately 3 cm cubes. Peel and dice the onions. Heat a saucepan over high heat and add the goose fat until it is liquid. Sauté the onions for approximately 6-8 minutes until translucent. Add the red cabbage, apples (these will cook down later), 500 ml water, bay leaves, optional bacon rinds, vinegar, salt, sugar, and pepper to the pan and stir well. Simmer over medium heat with the lid on for at least 75 minutes. Finally, remove the bay leaves and bacon rinds. This is the only red cabbage that I, the grandson of the amateur cook, really enjoy.