Red Cabbage

It is best to cook the red cabbage a day before eating it. Like sauerkraut, it tastes exceptionally good when it is warmed up. It should be prepared even one day earlier. First, it is shaved into fine strips on a vegetable slicer; thick leaf veins are best removed. Knead it with the finely grated apple, red wine, juice of one lemon and crushed cloves, and marinate it for one night with the lid closed.

The next day, gently caramelize the sugar in goose fat in a large saucepan before deglazing with sherry vinegar. Only when it has almost completely evaporated, add the red cabbage along with its marinade, season with salt, season with pepper, season with mace crushed in a mortar and new spice. Cover and simmer quietly on low heat for just under an hour.

Our tip: Use your favorite red wine for cooking!

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