Chou Rouge aux PommesRed Cabbage with Apples

Shred the cabbage and prepare aromatics and a spice bag

• 1 Quarter 600 g red cabbage and cut away the tough central core.
• 2 Place the quarters cut-side down and use a knife or mandoline to shred into 1–2 mm strips.
• 3 Slice 100 g onion along the grain into 2 mm slices, but leave 1 larger piece uncut and stud it with 2 cloves.
• 4 Lightly crush 6 juniper berries with the flat of a knife to crack their skins.
• 5 Put the 6 crushed juniper berries, 1/2 cinnamon stick and 1 bay leaf in gauze or a tea filter and tie closed with kitchen string to make a spice bag.

Marinate overnight in wine and vinegar to fix the ruby color

• 1 Meanwhile(During marinating) keep the spice bag in the refrigerator alongside the bowl of cabbage.
• 2 Put the 600 g shredded cabbage in a large bowl, sprinkle evenly with 4 g salt and massage lightly by hand.
• 3 Pour 60 ml red wine vinegar and 150 ml red wine over all the cabbage and mix by lifting from the bottom with your hands for 2–3 minutes.
• 4 Add 20 g brown sugar and 2 g black pepper and mix again. Press plastic wrap against the surface and refrigerate for at least 12 hours, from the previous evening to the next day.

Sauté the onion in goose fat and coat the cabbage

• 1 Melt 30 g goose fat completely in a heavy cast-iron casserole over medium heat.
• 2 Add the sliced onion and sauté over medium heat for 6–8 minutes, stirring occasionally with a wooden spoon, until translucent without browning.
• 3 Drain the marinated cabbage in a colander, catching and reserving the marinade in a bowl.
• 4 Add the drained cabbage to the pot and sauté over medium heat for 5 minutes, turning with a wooden spoon until coated in fat and lightly softened.

Braise the cabbage with spices for 45 minutes

• 1 Meanwhile(During the last 10 minutes of braising) peel and core the apples and cut the net 300 g into 8 wedges.
• 2 Pour all the reserved marinade and 100 ml chicken stock into the pot. Bring to a boil over medium-high heat and boil for 2 minutes to drive off the smell of alcohol.
• 3 Bury the clove-studded onion and spice bag in the center of the pot.
• 4 Cover, lower the heat and simmer for 45 minutes with the liquid surface barely trembling.

Add the apples and cook without losing their shape

• 1 Spread the apples over the cabbage, gently push them down and cover.
• 2 Simmer over low heat for 25–30 minutes, turning once from the bottom without breaking the apples.

Remove the spices and reduce the liquid

• 1 Use tongs to remove and discard the spice bag and clove-studded onion.
• 2 Uncover, increase to medium heat and reduce excess liquid for 5–8 minutes, stirring from the bottom with a wooden spoon.

Glaze with redcurrant jelly and serve with parsley

• 1 Roughly chop 3 g parsley.
• 2 Lower the heat, add 30 g redcurrant jelly and stir with a wooden spoon for 2 minutes to melt it throughout.
• 3 Sprinkle with 2 g salt, stir briefly and taste.
• 4 Pile into a serving dish and scatter the 3 g roughly chopped flat-leaf parsley over the surface.