German Red Cabbage

Directions

Remove the outer leaves and the stalk from the red cabbage and do not slice too thinly with a vegetable slicer, or cut into strips with a large vegetable knife, wash and drain it (we prefer to cut the red cabbage with a little bite, so I cut it with the knife).

Peel an onion and sprinkle with the cloves. Peel the apples, quarter them and cut them into small cubes.

Heat the fat in a high pressure cooker and sauté the peppered onion and apple cubes briefly. Add to the washed red cabbage and immediately deglaze with the red wine and both vinegar varieties to preserve the red color. Season with salt, allspice, sugar, instant vegetable broth, cinnamon stick, bay leaves and pour in hot water. Stir everything well and bring to a boil in a closed pot, then drain the excess steam through the valve and now tightly close the lever on the pot lid and cook for about 15-20 minutes over reduced heat. Evaporate and stir.

Now remove the overcooked onion, cinnamon stick and bay leaves. Finally, refine with 3 tbsp cranberries and bind with cold stirred cornstarch.