Red Cabbage - family style

When you only go out once a week to buy groceries, you buy different veggies. The ones that last a couple of days or longer.

I bought a pointed red cabbage and made recipes with it. But there is still some left.

My Dad made a great red cabbage as a side dish. We all loved it. And it's been a while since I prepared some. I just used one halve of the cabbage and put the rest back into the veggie drawer of my fridge.

An important ingredient to prepare red cabbage was the right kind of fat to start the cooking process. Oil or butter was a no go for my Dad. He used lard - pork fat. I used goose fat- I had left over from the Christmas goose breast cooking. It is much more savoury than any kind of oil. An absolut no go for him was the use of olive oil for the cabbage.

A must always was a appke and and onion and spices. My Dad just dumped the spices in the pot. But biting on a clove or allspice berry at the table was rather unpleasant.

A lot better is the use of a tea bag or metal tea egg.

Finalizing the cabbage with a good sprinkle of flour and a bit later some vinegar gives the shine and the taste.

Recipe for 2:
350 g red cabbage shredded
2 tbsp goose fat or lard
1 medium onion sliced
1/2 large red apple with skin cubed
150 ml apple juice
1 heaped tbsp flour
2 tbsp balsamic or any other vinegar
4 cloves
4 allspice berries
4 juiniper berries
Salt and pepper

Hest up the goose fat, add cabbage, thrn onion and apple on top.
Place the spice kit in. Season.
Add the juice and close the lid.
After 5 min, stir well and check the liquid. Add more if needed.
Cook on medium heat for 20 -25 min.
Do not cook longer!
Fish out the spice kit, sprinkle with flour and stir well.
Add the vinegar. Check the seasoning.

Remember: red cabbage tastes even better when warmed up once or twice.