Finely chop the blue cabbage, sprinkle with vinegar while cutting to keep the color.
Mix with caraway seeds, salt and pepper and let stand for about 1 hour.
Peel onion and chop finely.
Heat fat and fry onion and sugar in it. Add the cabbage, stew with red wine until soft. Add a little water if necessary.
Finely grate the apple, stir into the cabbage and stew briefly.
Preparation Tip:
The blue cabbage goes classically with game and wild fowl, as well as dumplings, etc..
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