Red cabbage, freshly prepared

Ingredients for 6 servings:

• 1 head red cabbage, shredded
• 150 g goose fat with cracklings, preferably homemade
• 2 glasses of red wine
• 1 shot of vinegar
• 2 tbsp balsamic vinegar
• 5 tbsp balsamic vinegar (Crema di Balsamic vinegar – see note below)
• 5 carnations
• 8 juniper berries
• 6 allspice seeds
• 3 bay leaves
• 1 tsp vinegar essence
• 4 tbsp currant jelly
• 1 orange(s), grated peel (or equivalent amount of flavoring)
• some pepper
• 1 tbsp salt
• 1 onion(s), chopped
• 3 cloves garlic, chopped
• 3 tsp sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

red cabbage, blue cabbage, blue cabbage

In a large pot, render the goose fat and briefly sauté the chopped onion. Add the shredded red cabbage and sauté thoroughly. Deglaze with red wine and add all the other ingredients (salt, vinegar, and sugar in small amounts to start with!). Stir well and simmer in a covered pot for about 30-40 minutes. Be careful not to burn! Stir occasionally. Towards the end of the cooking time, season again with vinegar, sugar, and salt. It tastes especially good if it’s left to infuse overnight and reheated the next day. Note: To make “Crema di Balsamico,” you’ll need to reduce twice the amount of regular red balsamic vinegar on the stovetop.