Traditional German Red Cabbage (Rotkohl)

Steps

1. Slice the red cabbage into very thin slices.
2. Dice the onions and peel and dice the apple.
3. In a pot, heat the lard or pan-frying fat. Add the diced onions, bay leaves, and cloves to cook for about 5 minutes until the onions become glassy or slightly browned.
4. Add the rest of the diced onions, the apple, sugar (about 1 tablespoon), vinegar (3 tablespoons), and the sliced red cabbage to the pot.
5. Pan-fry the mixture over heat until the white parts of the cabbage start turning red and liquid begins to release from the vegetable.
6. Pour in a light broth (beef or vegetable stock).
7. Add the onion with bay leaves and cloves into the center of the pot, ensuring it is covered by the other ingredients.
8. Bring the mixture to a boil for 2-3 minutes. Then, cover the pot and reduce heat to low/medium (around 40%) and let it simmer for 45 to 60 minutes until tender.
9. Remove the bay leaves and cloves from the cabbage.
10. Stir in cornstarch (1 tablespoon) to lightly thicken the liquid; do not make a heavy sauce.
11. Season with salt and pepper, then stir in the red berry jelly or other fruity jelly.
12. Simmer briefly until the desired consistency is reached.