Recipe by Heiner Aichem, Black Forest Inn
Note: If a sweet-and-sour quality is desired, after dish has cooked, season to taste with red-wine vinegar and/or more currant jelly.
4 tablespoons goose fat (or duck fat)
2½ large onions, halved and sliced thin
5 Red or Golden Delicious apples, cored, halved and sliced thin
5 tablespoons currant jelly
1 bottle red wine
2 medium heads red cabbage, cut into quarters, cored and sliced or shredded to the thickness of slaw
4 tablespoons pickling spice
Salt and pepper to taste
In a large pot, heat goose or duck fat over medium heat. Add onions and apples and sauté until onions are soft and light gold in color. Deglaze the pan with the currant jelly. Pour in half the bottle of red wine and add the cabbage in stages, letting each batch cook down a bit before adding the next batch. Simmer the mixture slowly for 20 to 30 minutes.
Meanwhile, in a small pan, combine half of the remaining wine and the pickling spice.
Bring to a boil and cook until reduced to a syrupy consistency. Strain the reduction, discarding the spice.
Add to the cabbage mixture the pickling spice–wine reduction and the remaining red wine. Combine well, season to taste with salt and pepper, and simmer, slowly, until the cabbage reaches the desired level of tenderness, about 30 to 40 minutes. Add water (or more wine) as necessary if the mixture starts to get too dry. (Serves 8 to 10.)… Read More