Red Cabbage

Shred or finely chop the red cabbage on a cabbage slicer. Add salt, wine vinegar, red wine and orange juice and knead well. Leave to rest for a few hours. Fry the finely chopped onions in hot fat. Add the red cabbage with the juice as well as the raw rice grains and steam them a little. (The rice grains will give some binding when cooked and it will give the red cabbage a nice shine). Boil the spices in a little water, let them steep briefly and strain them into the cabbage. Stir in the apricot jam and let everything steam for about 80 minutes. Meanwhile, add a little water if necessary and steam the cabbage until soft but still firm to the bite. Season to taste with salt. If necessary, mix some cornstarch in a little water and thicken the red cabbage with it.

Preparation Tip:

The true secret of any really good red cabbage is the well-balanced ratio of sweet and sour.

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