Red cabbage with sour cherries

Ingredients for 5 servings:

• 1 kg red cabbage (approx. 1 small head)
• 1 apple
• 1 lemon(s), juice
• 1 onion(s)
• 2 tbsp clarified butter
• salt and pepper
• Sugar
• 6 juniper berries
• 2 carnations
• 2 cl brandy
• 125 ml red wine, dry
• 250 ml water
• 1 small jar of sour cherries
• 125 ml cherry juice, additionally
• 1 tbsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Trim, quarter, and finely grate 1 kg of red cabbage (1 small head), leaving the stem unsliced. Peel, quarter, core, and dice the apple, and mix with the lemon juice. Dice 1 onion and sauté in a large pot in hot clarified butter. Add the red cabbage and apple pieces. Season with salt, pepper, sugar, juniper berries, and cloves. Add the brandy, dry red wine, and water. Simmer for 25 minutes over medium heat, ensuring there is always some liquid in the pot. Add 1 small jar of sour cherries with their juice and an additional 125 ml of sour cherry juice to the red cabbage and simmer for another 25 minutes. It makes an excellent side dish for game and beef dishes, and of course, roast goose. Tip: If you prefer a creamier consistency, thicken the red cabbage after cooking with a little starch mixed with water.