Red Cabbage

There are real advantages to making your own red cabbage. You can control the texture and taste and it's generally just much better.

Ingredients for about 8 portions

• 1 kg Red Cabbage
• 60 g Lard
• 3 Apples
• 3 heaped tablespoons of sugar (60 g)
• 1 heaped tablespoons of salt (20 g)
• 3 tablespoons of white wine vinegar (45 ml)
• 1 bay leave
• 4 cloves
• 2 tablespoons of Water
• 1 tablespoon of Flour

Method

1. Preparation
   Quarter the red cabbage and cut into bite-sized pieces.
   Peel and cut the apples into small cubes.
2. Sauté
   Heat the lard in a large saucepan over medium heat.
   Add the red cabbage to the pan, stir, and braise in the lard.
   Add the apples and braise.
3. Season
   Add the sugar, salt, and vinegar; stir to combine.
   Pour in enough hot water to reach the top of the red cabbage.
   Add the bay leaves and cloves.
4. Simmer
   Cover the pot with a lid and simmer on low heat for about 1.5 hours or until the cabbage is tender.
   Taste and adjust seasoning with additional sugar, salt, or vinegar as needed.
5. Thicken
   In a small bowl, whisk 1 tbsp flour with 2 tbsp cold water until smooth.
   Stir the slurry into the boiling cabbage mixture.
   Cook gently for about 8 minutes, stirring occasionally.
6. Finish
   Remove the bay leave.

Tip: This red cabbage freezes well.