Cavolo ‘Testa di Negro’Stufato

• a large firm red cabbage of port wine colour
• 1 good shredder
• 2 large Spanish onions

Cut the cabbage in four, cutting out and discarding the thick white stem, and shred it finely. Slice the onions; peel and cut up the apples.

Melt the pork fat slowly in an enamelled iron casserole, put in some onion, then some cabbage and some of the apple. Sprinkle with salt, sugar, and all the other seasonings and repeat the sequence. When the receptacle is full, add the goose fat, wi