Red Cabbage – Blaukraut


1 head red cabbage
2 medium onions
lard or vegetable fat for cooking
1 tablespoon granulated sugar
½ l beef stock
300 ml red wine
1 bay laurel leaf
5 cloves
1 small piece stick cinnamon
1 tablespoon bouillon powder (without MSG)
150 ml orange juice
2 apples
1 tablespoon cornstarch


Slice the cabbage fine with a vegetable slicer or a large kitchen knife. Dice the onions finely and sauté them in the fat until golden yellow. Sprinkle with sugar and caramelise. Deglaze with stock and red wine; add the spices and the orange juice. Grate the apples including skin and add. Add the cabbage and bring to a boil. Reduce heat, cover and simmer slowly. At the end, stir in the cornstarch and adjust seasonings. Remove bay leaf and cloves before serving if desired.

Note: Quantities serve four diners.