Red cabbage, slightly milder

Ingredients for 4 servings:

• 1 red cabbage, small
• 1 tsp lard
• 1 apple
• 1 m.-sized onion(s)
• 1 jar red wine, strong
• ½ jar water
• 5 carnations
• 2 bay leaves
• 4 tbsp sugar
• 2 tsp salt
• 2 tbsp vinegar (spirit vinegar)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For those who don’t like it so sweet and sour

Chop the cabbage into small pieces. Remove the stalk, outer leaves, and thick leaf ribs. Melt the lard in a pot and add the red cabbage in batches. Sauté in the pot over high heat for about 10 minutes, stirring constantly. Deglaze with red wine and water. Peel the apple and onion, chop them, and mix them in. Add the salt, cloves, bay leaves, sugar, and vinegar, and simmer the cabbage over low heat for 45-60 minutes. Check the pot occasionally for liquid and add more water if necessary. If you prefer a fruitier dish, you can use apple juice instead of water. Be careful with the vinegar and sugar amounts, otherwise the cabbage will become too sweet and sour. Season with salt. Tip: Red cabbage only tastes truly delicious after it has been boiled five times. Always let it stand for about 15 minutes between each boil. You wouldn’t believe how much salt red cabbage can tolerate, so taste it regularly.