Red cabbage. the reason I never started working with this vegetable myself comes from my childhood. I remember my grandmother's sterilizing jars vividly. The gray, too flat, cooked mass I got on my plate tasted especially sour and looked anything but tasty. So it's time to finally get to work with it yourself. After an extensive study on and reviewing quite a few recipes, I give it my own spin and came to this delicious stoemp.

What do you need?

Half a red cabbage
Water with a splash of vinegar
2 onions
A little butter
A splash of olive oil
Balsamic Vinegar
Water
A goblet applesauce (or homemade applesauce)
Freshly made mashed potatoes

Working method:

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