Ingredients
- 5 tablespoons butter (or 5 tablespoons oil)
- 1 onions, chopped
- 1 1/2 pounds cabbage, shredded (red cabbage, 675 grams)
- 6 to 8 tablespoons wine vinegar (red or white vinegar depending on what is on hand)
- 546 to 728 grams apples (peeled and sliced, 3 to 4 apples)
- 2 cloves
- 2 bay leaves
- Ground cinnamon, pinch
- 1 to 2 tablespoons brown sugar
- Salt
- Pepper
How to Make
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Step 1: In a flame-proof casserole or pot heat the butter over medium high heat and then add eh onion and saute for 5 minutes, stirring, until browned.
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Step 2: Add cabbage to casserole and stir to coat and then pour in the vinegar.
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Step 3: Stir in apples and cook for 3-5 minutes, stirring frequently.
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Step 4: Roll each clove in a bay leaf and push down into the casserole and then bring to a boil and then reduce heat to low.
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Step 5: Cover and simmer for 1 1/2 -2 hours, stirring occasionally or until cabbage is tender.
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Step 6: If cabbage seems dry while cooking add a tablespoon or so of boiling water. When done there should be hardly any liquid in bottom of casserole.
We hope you enjoy this recipe!
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