Braised Red Cabbage

Ingredients

• 1 Rotkohl (ca. 1,5 kg)
• 2 Zwiebeln
• 2 Gewürznelken
• 2 EL Pflanzenöl
• 200 ml Rotwein
• 1 Lorbeerblatt
• 2 Sternanis
• 1 Zimtstange
• 2 säuerliche Äpfel (z. B. Boskop)
• 1 EL Balsamessig
• 2 EL Johannisbeergelee
• Salz
• Pfeffer (aus der Mühle)

Instructions

1. 1.

   Quarter the cabbage and remove the tough stem. Slice or shave the quarters into fine strips. Peel the onions. Dice one onion finely or cut it into strips; use the second onion to hold the cloves.

2. 2.

   Heat oil in a hot pot and sauté the onions until translucent. Add the cabbage, stir briefly, then deglaze with wine. Add the spiced onion, bay leaf, star anise, and cinnamon. Peel, quarter, core, and chop the apples into small pieces; add them to the cabbage, mix well, cover, and simmer gently over low heat for about 15 minutes. Remove the lid. Refine with vinegar and jam, season with salt and pepper, and continue gentle cooking for another ~30 minutes, stirring occasionally.

3. 3.

   If needed, pour in more liquid, taste, and serve.