Red cabbage according to Renate Schmidt

Ingredients for 4 servings:

• 1 small red cabbage (approx. 750 g)
• 50 g lard (goose fat)
• 2 apples, sour (e.g. Boskop)
• n. B. cranberries (jar)
• 1 bay leaf
• 5 carnations
• 1 tbsp peppercorns, red
• 1 jar red wine, dry
• 2 tbsp balsamic vinegar
• 1 tbsp vinegar (red wine vinegar)
• 2 cubes of stock
• n. B. sugar
• 1 stalk(s) cinnamon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

the ultimate way to prepare red cabbage

Remove the unsightly outer leaves from the cabbage, then cut the head into eighths and slice them into thin strips using a cucumber slicer (or similar). Heat the lard in a large pot and gently braise the cabbage strips while stirring. Add the peeled, sliced ​​apples. Stir in the cranberries, bay leaf, cloves, and red peppercorns. Pour in the red wine and season the cabbage with balsamic vinegar and red wine vinegar. Season to taste with stock cubes and sugar, if desired. Add the cinnamon stick. Simmer gently until the cabbage is soft but still has a bite. Finally, remove the cinnamon stick. Serve the cabbage as a side dish with roasted venison, duck, or goose with dumplings. Note: The cooking time (if doubled) is approximately 2 hours.