Ol'Tom's red cabbage

Ingredients for 3 servings:

• 500 g red cabbage, quartered lengthwise, without stalk, cut into 0.5 cm strips
• 1 ½ apples, sweet and sour, firm, small cubes
• ½ tbsp goose fat
• 2 bay leaves
• 2 carnations
• 2 allspice berries
• 2 juniper berries
• 1 tsp salt
• 1 tbsp, heaped sugar
• 1 m.-sized onion(s), cut into thin strips
• 100 ml red wine
• 100 ml water
• 2 tbsp apple cider vinegar
• 2 tbsp currant jelly, red
• Apple juice to taste

Instructions

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

classically fine

Sauté red cabbage, sugar, apples, and onion in goose fat for about 10-15 minutes, stirring occasionally. Deglaze with red wine and simmer until the alcohol has evaporated. Add the remaining ingredients except the apple juice and blackcurrant jelly. The red cabbage should not be swimming in liquid. Simmer with the lid closed for 40 minutes. Keep an eye on it. Add a little more hot water if necessary. Now add the blackcurrant jelly and simmer for another 5 minutes. Season to taste with salt and apple juice and/or blackcurrant jelly. Thicken slightly if desired. Tip: Make a few kilos in advance. It freezes perfectly in portions without any loss of flavor. The cooking time also depends on how tender you want the red cabbage. It’s best to taste it again and again. Everyone has different tastes. I like it firm to the bite.