I used my favourite recipe from

Ina Garten.

Recipe can be found on this previous

Blog Post – Everything  Is Just Ducky

Served with an orange sauce and red cabbage, spaetzle and green beans.

Cabbage – Braised Red Cabbage
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Source: Unknown

2 tablespoons bacon grease or butter
2 small heads red cabbage, quartered, cored and thinly sliced
1 large tart apple, such as Granny Smith, cored and cut into 8
pieces
1 large onion, peeled, halved and sliced
Salt and pepper to taste
1/2 cup dry red wine
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
2 cups chicken broth
2 tablespoons butter (optional)

Heat a large sauté pan or Dutch oven over medium-high heat. Add
the bacon grease and heat. Add the cabbage, onions and apples and
stir to coat. Add the remaining ingredients and stir well to
combine. Bring to a boil; reduce heat to medium-low and simmer,
covered, until cabbage is tender, about 40 minutes. (If there is
too much liquid, remove the lid and allow some to evaporate. The
cabbage should be very moist, but not soupy.) Serve immediately or
keep warm over low heat. This also reheats very well.