Red Cabbage


  • 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.