Preparation

Blanch the cabbage in salted boiling water. Strain, then return to the pan and add a little water. Cover and steam until tender.
Add the remaining ingredients and simmer until tender. Strain and place in a bowl, reserving the liquid. Return liquid to the pan and simmer until reduced by half. Add the cabbage, combine well and season to taste.

Ingredients

  • 1½ kg red cabbage, cut into julienne
  • 300 ml lingonberry juice
  • 300 ml white wine vinegar
  • 1 tbsp duck fat