Shred the cabbage finely (as for a sauerkraut), removing the large ribs. Put the lard, sugar, salt, pepper, water and vinegar into an ovenproof dish. Bring to a boil then add the cabbage, stir, bring to a boil again, cover. Put into a moderate oven (250F) for 2 hours. After one hour stir the cabbage, add a little water if necessary. 20 minutes before the end, add the chopped apples and the red currant jelly. If the cabbage gives out a lot of juice, reduce over a brisk heat while stirring.
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1 red cabbage weighing 3 1/3 lbs
4 tbsp red currant jelly
2 tbsps vinegar
4 tbsp lard
1 glass water
2 tbsp sugar
salt, pepper
2 pippins
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25
mn
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120
mn
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Red cabbage can be served with all pork and game. Serve with a red wine from the Alsace region.
