Clean the red cabbage, cut into quarters, remove the stalk and cut the cabbage into tender strips. Mix with vinegar, red wine, sugar, ground cloves, salt and pepper and stew for 15 min with the lid closed.
Dice the bacon and fry it in oil. Brush the apple thoroughly under lukewarm water and dry. Quarter, core and cut into tender strips. Spread evenly over the leaf salad together with the bacon cubes and bring it to the table lukewarm.
It tastes good with roasted meat, poultry or fish.
Our tip: Use bacon with a fine, smoky note!
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