I love a good red cabbage in fall and winter. My family usually makes a big batch and keeps leftovers in the freezer.

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It is a great side dish for any kind of roasted meat like Sauerbraten - sour beef, Goulasch - beef stew, roasted duck. It compliments a dish that comes with any kind of dumplings like potato or pretzel roll dumplings.

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The here featured recipe is the one my mom always makes. I grew up on it and enjoy making it. I cannot always find lard, but use duck fat as a great substitute. It adds a nice depth of flavors when cooking the cabbage.

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What you need:

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- 1 head of red cabbage

- 1 medium size onion

- 2 to 3 tbl spoons of duck fat (any kind of fat will do)

- 5 red apples

- 150 ml (about 1/3 of a cup) of apple cider vinegar

- 3 tbl spoons sugar in the raw

- 2 bay leaves

- 1 t-spoon salt

- 1/2 t-spoon pepper

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If you like, add a cinnamon stick and/ or 1/4 t-spoon of cloves.

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How to prepare:

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Remove the outer leaves of the red cabbage. Cut in half and chop into 1/2 inch size pieces. Peel the apples and remove the core. Chop into bite size pieces. Peel the onion and dice finely. 

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In a large heavy pot heat the duck fat over medium high heat. Add the onion and sweat for 2 - 3 minutes without browning. Add the red cabbage, apples, bay leaves, salt, and pepper. Cook for about 20 minutes, stir occasionally. Add vinegar and sugar and cook for another 25 - 30 minutes until the cabbage is tender. 

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Add more vinegar and/or sugar if it is not sweet-sour enough. Add more salt and pepper to tase.

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Enjoy!

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