Red cabbage my way

Ingredients for 6 servings:

• 1 large red cabbage, fresh
• 4 apples, preferably sour ones
• 100 g sea salt, coarse, preferably fleur de sel
• ½ liter orange juice, preferably freshly squeezed or direct juice
• 500 ml Aceto balsamico di Modena
• 3 juniper berries
• 1 star anise
• ½ cinnamon stick(s)
• 2 carnations
• 1 pinch of cardamom powder
• 1 pinch of coriander powder
• 250 g sugar
• 250 g applesauce

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 5 hours; Total time approx. 3 days 6 hours 30 minutes

marinated and super tasty

First of all, this cabbage needs 3 days to marinate, but it’s definitely worth the time. Cut the fresh cabbage into fine strips, season with salt, and mix thoroughly by hand (don’t forget latex gloves). Cover and let rest in a cool place for 3 hours. Then add the apples, orange juice, 250 ml balsamic vinegar, cardamom, and coriander. Crush the juniper berries, star anise, cinnamon stick, and cloves in a mortar and pestle and place in a spice bag (e.g., a tea bag). Add the sealed bag to the cabbage and refrigerate for 3 days. On the day of preparation: Caramelize the sugar in a large saucepan (or two saucepans if necessary) over medium heat, deglaze with 250 ml Aceto Balsamico di Modena, and stir until the caramel has dissolved into the liquid, then simmer briefly. Add the entire red cabbage, including the marinade, spice packet, and applesauce, and simmer for 5 hours over low heat, stirring occasionally. If you like it a bit more savory, you can add a little goose fat. Finally, season with salt and pepper. Depending on the size of the cabbage, this red cabbage will easily serve 8 people or make a nice reserve for freezing.