Red cabbage "Omchen"

Ingredients for 6 servings:

• 1 m.-large red cabbage
• 1 onion(s)
• 2 apples, (Boskop)
• 3 tbsp lard
• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp pepper
• 2 bay leaves
• 3 carnations
• 1 tsp cinnamon
• 1 star anise
• 1 bottle of red wine, dry, strong
• 2 tbsp cranberries
• 2 tbsp vinegar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

Fresh red cabbage, like my grandma used to cook

Clean the red cabbage and finely slice it using a grater. Place it in a large pot. Peel the apples and slice them thinly. Peel and dice the onion. Place both on top of the red cabbage along with the lard, cinnamon, and vinegar. Place all the other spices in a tea strainer or thin cheesecloth bag and add them to the red cabbage. Pour the bottle of red wine over the mixture and let it steep overnight. Bring to a boil the next day and simmer gently for about an hour. The red cabbage should be tender, but definitely not mushy. Then add the cranberries. Stir, season to taste, and serve.