red cabbage

Ingredients for 8 servings:

• 1 small red cabbage
• 2 apples, sour
• 1 lemon(s), juice
• 6 tbsp balsamic vinegar
• 4 tbsp raw cane sugar
• 4 onions
• 2 tbsp blackcurrant jam
• 2 stalk(s) cinnamon
• ½ liter red wine
• Salt
• 4 cloves
• 4 bay leaves
• 2 tbsp butter, or goose fat

Instructions

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

must marinate for 24 hours before cooking

Finely grate the red cabbage and chop the two unpeeled apples. Layer the cabbage, lemon juice, vinegar, salt, 2 tablespoons of cane sugar, cloves, bay leaves, and cinnamon sticks in a large pot, pour in some of the red wine, and let it sit in a cool place for 24 hours. Slice the onions into rings. Heat 2 tablespoons of butter or goose fat in a pan, add two tablespoons of sugar, and let it caramelize. Add the onions, let it soften slightly, and deglaze with vinegar. Sauté for about 3 minutes, then add the marinated red cabbage. Add the blackcurrant jelly, season with salt, and pour in the remaining red wine. Bring to a boil, then simmer on low heat for about 1 to 1.5 hours. Season again before serving, adding salt, sugar, and vinegar if necessary. Remove the cinnamon stick, and thicken slightly with cornstarch if necessary. Red cabbage—even a small one—always makes a large batch. But leftovers freeze perfectly!