Red cabbage from the tajine à la Gabi

Ingredients for 4 servings:

• 1 tbsp rapeseed oil
• 50 g smoked bacon, fat, finely diced
• 1 medium-sized onion(s), diced
• 750 g red cabbage, cut into fine strips
• 2 apples, sour, peeled, pitted and roughly diced
• 400 ml vegetable broth, instant or homemade
• 1 tsp sugar
• 2 tbsp vinegar
• 2 tbsp currant jelly
• Salt and pepper, black, from the mill
• 1 small bay leaf, pressed
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Heat the oil in a pan, fry the bacon, and then sauté the onion. Mix the red cabbage with the apples and add to the tagine. Sprinkle with the bacon and onion mixture. Mix the vegetable stock with the sugar, vinegar, blackcurrant jelly, salt, pepper, and bay leaf and pour over the red cabbage. Place the tagine in a cold oven, then heat it to 200°C (400°F). Braise the vegetables for 75 minutes. Then stir in the butter, season to taste, and thicken with a little flour, if desired.