Rotkohl (German red cabbage)

Step 1/ 3

• ½ kg red cabbage
• ½ onion
• 1 apples
• 2½ cloves
• 2 juniper berries
• 1 allspice berries

• cutting board
• knife
• empty tea bag

Halve and quarter the red cabbage and then remove the stalk. Cut into very fine strips. Peel the onion and cut into fine rings. Wash the apples, quarter them, and remove the core. Cut into fine slices. Add cloves, juniper berries, and allspice to an empty tea bag or to a muslin cloth and tie a knot.

Step 2/ 3

• 1½ tbsp clarified butter
• 25 ml red wine vinegar
• 100 ml red wine
• 150 ml water
• 1½ tbsp sugar
• ½ bay leaf
• ½ cinnamon stick

• large pot with lid
• cooking spoon

Add the clarified butter to a large pot over medium heat. Once melted, add onions and apples and sauté approx. 5 min. without letting them brown. Then add the red cabbage and sauté for approx. 5 min. Deglaze with vinegar and red wine. Add salt, sugar, water and spices and simmer, covered, for approx. 45 min.

Step 3/ 3

• 50 g cranberry jam
• salt
• potato dumpling (for serving)

Remove the spices and stir in the cranberry jam. Season with salt to taste. Serve with potato dumplings. Enjoy!

Enjoy your meal!