Thuringian red cabbage

Ingredients for 4 servings:

• 500 g red cabbage (fresh, frozen or from a jar)
• 1 apple
• 50 g bacon, fat
• Salt
• lemon(s)
• Sugar
• clove(s), ground or 2 cloves
• Flour, for sweating
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

I usually use frozen red cabbage. It saves work and time. But if you prefer, you can also use fresh cabbage and grate it. I put the cabbage in a pan with spices: salt, pepper, a pinch of ground cloves, sugar, and water, and cook it until softened, if needed. I cut the apple into small cubes and cook it with the cabbage. While the cabbage is cooking, I cut the bacon into very small cubes and put it in an iron skillet and fry it. Then I add 1 tablespoon of flour, and the roux is ready. The flour should also have a nice golden yellow color. The roux is then added to the red cabbage and brought back to a boil. While stirring, I add lemon instead of vinegar. I usually make the red cabbage the day before because it tastes better when it’s reheated. You might add a little more water while boiling. There are many side dishes, but red cabbage is usually served with our dumplings with roast.