Red Cabbage Cooked in the Viennese Fashion

• 1 large red cabbage
• 1 Spanish onion
• 75 g beef dripping or other fat

Cut the cabbage in quarters, discard the outer leaves and the central core, then shred each quarter finely. Even by hand this doesn’t take long. And since this recipe predates the food processor, I tend, nostalgically, to eschew machine cutters here. Illogical of course: I use an electric mixer for pastry happily enough. But then I never saw my mother make pastry.

Chop the onion and mel