in Germany

Red cabbage in the estate style

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Ingredients for 10 servings:

  • 2 ½ kg red cabbage
  • 1 ½ kg apples, sour (Boskop)
  • 200 g lard (goose fat)
  • 100 ml water
  • Vinegar (apple cider vinegar)
  • Salt
  • Sugar
  • pepper
  • 8 grains of allspice
  • Caraway seeds
  • 2 bay leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the red cabbage, core the apples, and slice them thinly. Heat the goose fat in a large pot, then layer the cabbage and apples. Add a dash of apple cider vinegar, 3 handfuls of sugar, 1 handful of caraway seeds, a pinch of salt, and a pinch of pepper, then the water. Simmer on low heat with the lid on for 3.5 hours, stirring occasionally. Let the cabbage stand overnight and simmer for another hour the next day. Season with salt and sugar to taste—done. While it takes a long time to prepare, the red cabbage will be very dark and flavorful.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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