Remove the outer leaves and the stalk from the red cabbage. Wash and plan everything finely with the hamd or a food processor.
Remove the skin and core from the apple. Dice the apple into pieces. Heat clarified butter in a saucepan and and sauté the apples briefly.
Add the red cabbage along with the spices (bay leaves, cloves and juniper berries. Braise everything briefly and then add the broth.
Bring the caraut to the boil. Then simmer for 30 minutes. Stir occasionally.
Finely grate the peeled potato and add to the cabbage. It causes the red cabbage to thicken. Let simmer for another 20 minutes. Don't forget to stir.
Then add red wine, vinegar and cranberries and simmer for another 5 minutes. Finally, season with salt, sugar and possibly vinegar.
Tipps & Hinweise
This red cabbage goes very well with stews such as roulades, goose, game or sauerbraten. TIP: Prepare a multiple of the amount and freeze in portions. It works well vacuumed. If necessary, the bags are simply heated in a water bath and in no time you have delicious homemade red cabbage.