Figgy Red Cabbage

1. clean red cabbage and cut into very fine strips. Peel and finely dice onions. Grate apple with peel on the coarse side of a household grater.

In a saucepan, sauté onions and apples in goose fat without coloring. Sprinkle with 10g sugar and caramelize lightly. Add red cabbage, extinguish with red wine and fill up with vegetable stock. Add bay leaf, cloves, juniper and cinnamon, season with salt. Cook the red cabbage in a closed saucepan at low temperature for 2 hours.

In the meantime, caramelize the remaining sugar in a saucepan and add the port wine. Boil port to 100 ml. Coarsely dice figs, bring to a boil once in the port syrup. Figs in the last 30 min to the red cabbage form.

Season the red cabbage with the red currant jelly and thicken slightly with the corn starch dissolved in a little cold water. Season with salt if necessary. Serve with the venison stew.

Our tip: Use your favorite red wine for cooking!

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