German Red Cabbage

I've read that this recipe can be made with goose fat, but I've never had access to it. Made with lard, it goes tremendously well with pork.


  • 1/4 cup lard
  • 1 large onion, finely chopped
  • 1 large red cabbage, cored and sliced very thin
  • 4 small apples, peeled, cored, and chopped
  • 2 cups water, fruity red wine, or a mixture
  • 2 bay leaves
  • 3 or 4 whole cloves
  • 1 teaspoon salt or to taste
  • 1 Tablespoon sugar or to taste
  • 1 teaspoon cornstarch, mixed in a little water
  • 1/4 cup apple cider or red wine vinegar or to taste
  • 1 Tablespoon red currant jelly (optional)


  1. Melt the lard and sweat the onion until it is pale yellow.
  2. Add the cabbage, stir to coat, then cook just until it begins to soften.
  3. Mix in the apples.
  4. Add the bay leaf, salt, and water.
  5. Cook for about an hour until the cabbage is quite soft.
  6. Add the sugar and vinegar, then thicken with the cornstarch dissolved in the tablespoon of water.
  7. If desired, add the red currant jelly.


Serves at least 10. It's as good or better refrigerated and served the next day. It also freezes well for several weeks.