Quince Red Cabbage

Marinate the red cabbage the day before. First cut the cabbage in half, remove the stalk and finely chop or slice the cabbage. Peel, core and coarsely grate the apples. Mix cabbage with salt, apples, vinegar, apple juice, wine and cranberries and let marinate overnight. Cut onion into thin strips and fry in hot lard. Sprinkle in sugar and melt until light brown. Add cabbage together with marinade and stew for 40 minutes until soft, repeatedly adding water. In the meantime, peel quince, cut into 2 mm cubes and add together with grated ginger, a pinch of cumin, pepper, bay leaf and allspice and let cook. If the red cabbage has too little binding, you can add a raw, grated potato or cornstarch mixed with a little water and let everything boil down briefly.

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