Red Cabbage

Clean the cabbage, cut it into quarters, remove the stalk and slice very finely.

Heat the lard in a saucepan and sauté the onions and apples. Add the chopped cabbage. Immediately pour vinegar over it and steam briefly. Add sugar, salt, beef broth, bay leaf spice and cloves and simmer on low heat for 45 to 60 minutes. Just before the end of the cooking time, add the red wine and dust with flour, if desired. Cook well and season again.

Our tip: Use your favorite red wine for cooking!

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