Red cabbage, very Christmassy

Ingredients for 6 servings:

• 1 kg red cabbage
• 1 onion(s)
• 1 apple
• 4 tbsp vinegar (red wine vinegar)
• 2 tbsp rapeseed oil or lard
• 3 tbsp brown sugar
• 1 tsp gingerbread spice
• 2 star anise
• ½ tsp cinnamon
• ½ tsp salt
• 2 tbsp jam (elderberry jelly)
• 1 potato(s) for binding
• e.g. water, hot

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Remove the outer leaves of the red cabbage. Wash the cabbage, quarter it, and cut it crosswise into thin strips. Place the strips in a large bowl. Make a marinade from cinnamon, gingerbread spice, star anise, and red wine vinegar. Combine the marinade with the red cabbage and let it stand for at least two hours. Heat rapeseed oil or lard in a saucepan, sauté the finely chopped onion until translucent, sprinkle with brown sugar, and let it caramelize slightly. Add the red cabbage with the marinade, season with salt, and pour over hot water. Cook over medium heat with the lid on for about 40 minutes, stirring occasionally. Peel the apple, coarsely grate it, and fold it into the jelly. Let the cabbage cook a little longer—for a short time if you like it crunchy, a little longer if you like it soft. If it lacks binding power, add a grated potato. Season to taste and serve.