Red Cabbage with Bacon and Red Currants

Ingredients

• 1 kg red cabbage
• 1 onion
• 200 g smoked pork belly
• 20 g clarified butter
• 125 ml red wine
• 125 ml red wine vinegar
• 1 cinnamon stick
• 2 Bay leaves
• 2 cloves
• 2 allspice berries
• 3 tbsp currant jam (with fruit pieces)
• Salt
• ground pepper

Instructions

1. 1.

   Clean the cabbage, quarter it, remove the tough core and slice into fine strips or shave. Dice the onion finely and sauté with the bacon in a hot pot with melted clarified butter. Add the cabbage, let it wilt briefly, then deglaze with wine and vinegar.

2. 2.

   Stir in the spices and simmer covered over medium heat for about 40 minutes until tender. Mix in the currant jam, taste again, and serve.