German Red Cabbage (Rotkohl Salat)

German red cabbage

6 tablespoons fat (chicken, goose, duck or bacon)

1 large onion, chopped

2 tablespoons sugar

6 cups shredded red cabbage

4 cooking apples, peeled, cored and slice

3 tablespoons cider vinegar

2 teaspoons salt

½ teaspoon black pepper

Bouillon or water

Heat the liquid fat in a deep pan. Add the onions and the sugar and cook until the onion is soft and the sugar slightly caramelized. Add the rest of the ingredients except for the bouillon and stir well. Add just enough bouillon or water to come to the surface of the cabbage. Cover and cook very slowly or in a 275 degree oven for 3 hours. For the highest flavor let the cabbage stand in a cool place overnight and reheat in a serving casserole.