½ red cabbage; 1 onion; 1 apple; 2 tbsp pork fat; a few juniper berries; ½ cup red wine; 1 tbsp red wine vinegar; 1 tsp sugar; 1 clove garlic; 1 clove; 1 bay leaf; a pinch of caraway; salt, black pepper
Braised red cabbage (Rotkohl)
Remove the outer leaves and stalk from the cabbage and finely shred the leaves. Peel, core and dice the apple. Soften the onion on a medium heat in the lard, add the crushed garlic, clove crushed with garlic, cumin, bay leaf, apple, cabbage, and juniper berries and mix well. Cook for 3-5 minutes then add the vinegar and salt. Add the wine and cover with a lid. Cook for 30 minutes and remove the bay leaf. If there is a lot of liquid cook the cabbage for 5 minutes without the lid to boil off the excess juices. Serve as a side dish with pork or game with potatoes and beer.