Red cabbage

1 kg red cabbage

cut into thin strips

1 sour apples (e.g. Braeburn)

coarsely grated

1 onion

finely chopped

1 tbsp unrefined sugar

1 tsp salt

150 ml strong red wine (e.g. Merlot)

100 ml vegetable bouillon

50 ml apple cider vinegar

2 tbsp cranberry jam

1 tbsp cornflour

5 juniper berries

5 allspice berries

4 cloves

1 bay leaf

1 cinnamon stick

1 tbsp butter or margarine

chopped into chunks

Some salt

Some pepper

Put the red cabbage, apple, onion, unrefined sugar and salt into an ovenproof dish and mix together. Stir the red wine and all the ingredients up to and including the cornflour together in a measuring jug, pour over the red cabbage and mix together. Put the spices in a tea bag and add to the mix. Dot small knobs of butter over the red cabbage. Put the dish on a wire shelf in the cold cooking space and cook at 140 °C for about 1 hour using the hot air humid mode. Stir halfway through the cooking time. Take the red cabbage out of the cooking space, remove the bag with the spices and season with salt and pepper to taste.

Hot air humid 140 °C for 1 Hrs