Traditional red cabbage recipe

Directions

1. Prepare the red cabbage: quarter the red cabbage, remove the stalk and cut or slice into fine strips. Mix with 2 tablespoons of apple cider vinegar and 1 teaspoon of salt in a large bowl and knead thoroughly.

2. Optional tip: leave the red cabbage to stand overnight, covered. This will make it particularly tender and the flavours will combine even more intensely.

3. Prepare the apples and onions: Peel, core and finely dice the apples. Finely chop the onion.

4. Caramelise the sugar: In a large saucepan, caramelise the sugar or honey over a medium heat. As soon as it turns golden brown, add the clarified butter or oil.

5. Fry the onions and apples: Add the chopped onion and apple pieces to the pan and fry for about 3 minutes, until they are soft and lightly golden brown.

6. Add the red cabbage and spices: Add the red cabbage to the pan along with the bay leaf, cloves and cinnamon stick. Stir everything well so that the spices are evenly distributed.

7. Add liquid: Deglaze with red wine and apple juice (or vegetable broth). Cover the pot and let the red cabbage simmer on low to medium heat for about 60–90 minutes. Stir occasionally and add a little liquid if necessary.

8. Season to taste: At the end of the cooking time, remove the bay leaf, cloves and cinnamon stick. Season with salt, pepper and, if necessary, a little more sugar or vinegar to achieve the perfect balance between sweetness and acidity.

9. Serving suggestions: Serve the red cabbage hot – it's the perfect side dish for roasts, dumplings or mashed potatoes.