The Original: Red Cabbage (Blaukraut)

Let’s create something tasty:

1. Remove the outer leaves from the head of cabbage, cut into quarters, and remove the stalk. Cut the cabbage into fine slices, and mix it in a bowl with red wine, vinegar, and two or three pinches of salt and pepper. Cover and marinate overnight. 
2. Peel and dice the onions finely. Peel, quarter, and core the apples, and chop the quartered apples into fine slices. In a pot, melt the butter, add the apples and onions, and cook at low heat for 5-6 minutes. Add the marinated cabbage and applesauce. 
3. Put the spices in a sachet (such as cheesecloth tied off with kitchen twine or a tea ball), and simmer gently for some 60 minutes. Remove the spices, and stir in the lingonberries. Add salt, pepper, and sugar, and correct the seasoning. 

Out tip:

• Instead of apples, try the recipe with pears or quince.
• The original recipe calls for goose fat in lieu of butter.
• Cooked cranberries may be subsituted for the lingonberries, although their flavor is much more tart. You can also use cranberry sauce.