Classic red cabbage

Name: Classic red cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 1 (approx. 1.5 kg) Head red cabbage; 2–3 Juniper berries; 50 g Lard; 300 ml dry red wine; 2-3 TABLESPOONS Red wine or apple vinegar; 7-10 Tbsp Salt; 1 Bay leaf; 1 big apple (e.g. Boskop); 5 TABLESPOONS Currant Jelly; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
1 (approx. 1.5 kg) Head red cabbage
2–3 Juniper berries
50 g Lard
300 ml dry red wine
2-3 TABLESPOONS Red wine or apple vinegar
7-10 Tbsp Salt
1 Bay leaf
1 big apple (e.g. Boskop)
5 TABLESPOONS Currant Jelly
1-2 TEASPOONS Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel and chop the onion. Clean and wash the red cabbage, dab dry, cut into slices and cut into strips from the stalk. Crush the juniper berries a little
2
Melt the lard in the pot. Sauté onion and red cabbage for 4-5 minutes. Deglaze with red wine, 2 tbsp vinegar and 300 ml water. Bring to the boil, season with 1/2 tsp salt, bay leaf and juniper and braise covered for about 30 minutes. Peel and quarter the apple and cut out the core. Dice fruit flesh, add to cabbage with redcurrant jelly and braise for another 30 minutes, stirring occasionally.
3
Mix starch with a little water and bind the simmering cabbage slightly. Season the cabbage with salt, some pepper, sugar and possibly a little vinegar