have German neighbours who did a goose at Christmas; he made the red cabbage and it smelled so good.
I finally tried yours. And I thank you. I'm so pleased with it. Didn't have any goose fat but still, it was outstanding!!
Braised Red Cabbage .........by Richard
1 head of red cabbage, sliced into shreds
3 tablespoons schmalz or goosefat
1/2 cup dry red wine
1/4 tsp. ground cloves
1/4 cup red current jelly
4 tbls. apple cider vinegar
6 strips bacon, diced
1 large onion, diced
1 large tart apple
1 bay leaf
3 minced cloves of garlic
salt and pepper to taste
Fry the bacon in a heavy pot to render the fat. Add the schmalz and saute the onions until translucent. Add the cabbage and the remaining ingredients, cover tightly and simmer over very low heat for 1 hour.
I finally tried yours. And I thank you. I'm so pleased with it. Didn't have any goose fat but still, it was outstanding!!
Braised Red Cabbage .........by Richard
1 head of red cabbage, sliced into shreds
3 tablespoons schmalz or goosefat
1/2 cup dry red wine
1/4 tsp. ground cloves
1/4 cup red current jelly
4 tbls. apple cider vinegar
6 strips bacon, diced
1 large onion, diced
1 large tart apple
1 bay leaf
3 minced cloves of garlic
salt and pepper to taste
Fry the bacon in a heavy pot to render the fat. Add the schmalz and saute the onions until translucent. Add the cabbage and the remaining ingredients, cover tightly and simmer over very low heat for 1 hour.