Red cabbage à la Marlies

Ingredients for 4 servings:

• 1 m.-large red cabbage
• 4 medium-sized apples, peeled and quartered
• some sunflower oil or rapeseed oil
• Water, cold
• 4 carnations
• 2 tbsp, heaped sugar
• 1 pinch of salt
• 1 shot of apple cider vinegar, optionally other vinegar
• 1 jar currant jelly
• 1 m.-sized potato(s), peeled and grated

Instructions

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

Red cabbage without red wine

Remove the top leaves from the red cabbage, wash the head a bit, and slice it into thin strips, for example, using a food processor. Peel, core, and eighth the apples (I use two each of sour Boskop and Pink Lady). Pour oil into a pot, covering the bottom, and heat. Add the red cabbage to the pot and let it wilt slightly. Then place the apple slices on top of the cabbage. Fill the pot with cold water until the red cabbage is at most halfway covered. Place the cloves in a tea strainer and add to the red cabbage. Bring everything to a boil over low heat. Then stir in the sugar and salt and simmer with the lid on over medium heat for about 40 minutes. Add water if necessary, stirring regularly. When the apple pieces have dissolved and the cabbage is tender, stir in the peeled and grated potato and bring everything back to a boil. Then add the vinegar to taste and season with the blackcurrant jelly (1/2 of the small jar). Add sugar if desired. Tip: Depending on your taste, you can also put the cloves into a small onion and cook it with the onion.